Jananas Bananas

Here is an interesting recipe that I stumbled on - I thought some of you Hot pepper lovers might like it.

A cookie recipe, made with the Chocolate Trinidad habanero pepper shown here.


Chocolate Habanero Fireballs

1 (12-ounce) package semi-sweet chocolate chips

1/4 cup butter

1/2 cup almonds, finely chopped (toasted if desired)

2 tablespoons plus 1 teaspoon dark rum (Myers’s or Gosling 80 proof preferred)

1 Chocolate Trinidad seeded and finely chopped (or other habanero pepper

1/3 cup Splenda

Melt chocolate and butter in a small saucepan over low heat. Stir in almonds, rum and chopped habanero and mix well. Refrigerate mixture about 15 minutes. Shape into 1-inch balls, then roll in Splenda to coat. Store in refrigerator.

It is suggested you wear rubber gloves when chopping the pepper and while shaping the balls.

Makes about 3 dozen.

I am not so sure that I would put peppers in cookies, but I do like jalapeño jelly!

~JaNan

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Jananas Bananas