Holiday chocolate "cookies"
Chocolate Mint "Cookies"
1 pound melted chocolate coating, or semisweet chocolate chips (See note about coating.)
15 drops food-safe peppermint oil
Line baking sheet with parchment paper. Add peppermint oil to melted chocolate, stir. Dip individual crackers in chocolate, gently turning to thoroughly coat. Lift cracker from chocolate, allowing excess chocolate to drip back into bowl, and carefully place on parchment lined baking sheet. Allowing chocolate to drip a little prevents puddling and excess dripping. If desired, decorate with sprinkles or nonpareils. Once tray is filled, place in cool location (refrigerator or chilly garage work well) until set. Store at room temperature.
Yields approximately 24
Chocolate Covered Peanut Butter Sandwich Treats
½ cup peanut butter -- creamy or crunchy
1/3 cup butter, softened
2 cups powdered sugar
1 pound melted chocolate coating, or chocolate chips (See note about coating.)
Mix peanut butter, butter and powdered sugar until blended. Make a cracker and peanut butter sandwich by spreading peanut butter mixture on a cracker and topping with another cracker. (Filled sandwich should resemble a "Double-stuffed" sandwich cookie.) Refrigerate at least 30 minutes.
Dip chilled cracker sandwiches in melted chocolate, turning to thoroughly coat, allowing excess to drip back into bowl, and place on parchment lined baking sheet. Once tray is filled, place in cool location (refrigerator or chilly garage work well) until set. Store at room temperature.
Coating tips: All chocolate coatings are not created equal, so be sure to use a high quality coating. I have had wonderful results with the Merckens brand. Please be sure to read this month's column to understand the difference between chocolate and chocolate coating, and for tips about melting.
Yields approximately 18