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Unsweetened chocolate has a tendency to
liquefy when it melts. Semi sweet and milk chocolate tend to hold their shape
until stirred.
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Chocolate Candy Bar Cookies
1 C. butter, room temperature
1 C. peanut butter (smooth or crunchy)
1 C. granulated sugar
3 T. cocoa
1 C. firmly packed brown sugar
2 eggs
1 t. vanilla extract
2 1/2 C. flour
1 t. baking soda
3 to 4 bars (2.1 oz. each) Butterfinger candy, finely crushed
2 to 3 oz. milk chocolate, melted
In large bowl, beat together butter, peanut butter, cocoa and sugar at medium
speed, until very smooth and light in color. Beat in eggs and vanilla.
In small bowl, combine flour and baking soda. Stir into peanut butter mixture
until evenly mixed. Chill dough 30 minutes.
Preheat oven to 350°F.
By hand, roll dough into walnut-size pieces and make evenly sized balls. Roll in
crushed Butterfingers and place on parchment-lined baking sheet. Bake in
preheated oven 8 to 10 minutes or until fluffy. Do not overbake. Cool 2 minutes
on baking sheets. Cool completely on wire rack. When cooled, drizzle melted
chocolate over cookies.
Makes about 4 dozen.
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