CHOCOLATE DIPPED BUTTER COOKIE RECIPE RECIPES
CHOCOLATE COATED PEANUT BUTTER CRACKERS RECIPE | ALLREC…
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Barb
Categories Peanut Butter Cookies
Yield 40 cookies
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, CarbohydrateContent 39.3 g, CholesterolContent 9.5 mg, FatContent 24 g, FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 10.6 g, SodiumContent 213.9 mg, SugarContent 28.5 g
CHOCOLATE-TIPPED BUTTER COOKIES RECIPE: HOW TO MAKE IT
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.
Nutrition Facts : Calories 97 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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