Preparation / Directions:
Wash and dry 24 nonpoisonous leaves. Line a small baking sheet with waxed paper.
Melt white chocolate and butterscotch chips in separate bowls in microwave at 60% power, stirring often so they don't burn.
Using a small brush or knife, spread a portion of underside of each leaf with butterscotch. Place on baking sheet and refrigerate or freeze until firm. Spread a layer of white chocolate over leaf to cover completely. Chill until firm.
To remove leaf from chocolate, grasp leaf's stem and gently pull back until separated. Discard garden leaves. Chocolate leaves may be refrigerated, covered, for several weeks.
Prep Time: 1 hour Makes: 24 le