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Sweet Chocolate Butter

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Why I Love This Recipe

This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.

Spread on toast or muffins, or add to pancakes or waffles. Make a tea time treat by spreading on thin bread (crusts removed) and topping with fresh raspberries.

Ingredients You'll Need

1/4 cup (1/2 stick) butter, softened
3 tablespoons dark, bittersweet, or milk chocolate or chocolate fudge sauce
1 teaspoon sugar.


Using a fork, mix ingredients in a small bowl.

Questions, Comments & Reviews

Thank you this sounds wonderful!

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