Chocodiles
Yield: 3 to 4 dozen cookies
Ingredients
Batter
- 3 cups sifted all-purpose flour
- 1 1/4 cups firmly packed brown sugar
- 1/2 cup butter
- 1/2 cup Crisco
- 1/3 cup crunchy peanut butter
- 1/4 teaspoon salt
Chocolate Crunch
- 1 cup (6 ounces) semisweet chocolate pieces
- 1/2 cup crunch peanut butter
- 1 1/2 cups corn soya cereal
Instructions
Batter
- Combine all except egg yolk and vanilla extract. Mix with low speed of mixer (or with pastry blender) until mixture resembles coarse crumbs.
- Add egg yolk and vanilla extract. Mix well and press mixture firmly into ungreased 15 1/2 x 10 1/2 x 1 inch jellyroll pan.
- Bake in moderate oven (350 degrees F) for 25 to 30 minutes until golden brown.
- Cool slightly.
- Spread with Chocolate Crunch.
- Let stand at room temperature until chocolate hardens.
- Cut into bars or squares.
Chocolate Crunch
- Melt chocolate pieces in top of double boiler over boiling water. Stir in crunchy peanut butter and corn soya cereal.
Attribution
Posted by CJ at Recipe Goldmine 10/9/2001 6:08 pm.