Cookie Recipes

Chocodiles

No Photo

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

  1. Combine all except egg yolk and vanilla extract. Mix with low speed of mixer (or with pastry blender) until mixture resembles coarse crumbs.
  2. 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.
  3. Bake in moderate oven (350 degrees F) for 25 to 30 minutes until golden brown.
  4. Cool slightly.
  5. Spread with Chocolate Crunch.
  6. Let stand at room temperature until chocolate hardens.
  7. Cut into bars or squares.

Chocolate Crunch

  1. 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.



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