Cheerios and chocolate bark, Chocolate chip crunch, Easy tea cookies

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Every once in a while people just need to feed their sweet tooth. Try one of these to achieve that task.
Cheerios and chocolate bark
4 C Honey Nut Cheerios cereal
1/2 TBS cinnamon powder
1 C white chocolate chips
1/4 C dark chocolate chips
In a large bowl, combine cereal and cinnamon. Mix well. In a small bowl, melt white chocolate for 1 minute, stirring every 30 seconds until it’s soft. Pour chocolate evenly over the cereals. Transfer to a cookie sheet lined with nonstick paper. Melt dark chocolate chips and transfer to a plastic bag, then cut tip to drizzle over cereal. Once chocolate hardens, break into small pieces and serve.
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Chocolate chip crunch
1 roll (16.5 oz.) refrigerated chocolate chip dough
¼ C all-purpose flour
1 C toffee bits
¾ C chopped pecans, toasted
1 C semisweet chocolate chips
Heat oven to 350 degrees. Spray large cookie sheet with cooking spray. In large bowl, break up cookie dough. Add flour, 3/4 cup of toffee bits and 1/2 cup of pecans; mix with spoon or hands until well blended. Place on cookie sheet; press or roll into 12×10-in. rectangle.
Bake 20 to 25 minutes or until deep golden brown and crisp. Immediately sprinkle chocolate chips on top. Bake 1 minute; spread melted chips evenly over cookie. Sprinkle with remaining 1/4 cup of toffee bits and 1/4 cup of pecans; press into chocolate. Cool completely, about 30 minutes. Refrigerate about 10 minutes or until chocolate is set. Break into pieces. Store in airtight container.
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Easy tea cookies
1 roll (16.5 oz.) refrigerated sugar cookies
1/2 C all-purpose flour
3/4 C finely chopped pecans
1/2 tsp. vanilla
1/2 C plus 1 TBS powdered sugar
Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended. Shape dough into 54 1-in. balls. Place 1 inch apart on ungreased cookie sheets. Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack. Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.
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She said, “Why is it I can remember all the words to a song from high school, but I can’t remember why I went into the kitchen?”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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