Cookie Biscotti Sticks Recipes

COOKIE BISCOTTI STICKS

Cookie Biscotti Sticks image

Enjoy these mouth-watering chocolate biscotti sticks made with oats and butterscotch chips - a perfect dessert for gift giving.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 10

Ingredients

1 cup packed brown sugar
2/3 cup butter
1/4 cup light corn syrup
3/4 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups old-fashioned oats
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup butterscotch chips (6 oz)
2 tablespoons shortening
1/2 cup coarsely chopped peanuts

Steps:

Heat oven to 375°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
In 3-quart saucepan, stir together brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved and butter is melted. Remove from heat. Stir in 1/4 cup of the peanut butter and the vanilla. Gently stir in oats. Press in bottom of pan.
Bake 20 to 22 minutes or until browned.
In 2-quart saucepan, heat chocolate chips, butterscotch chips and shortening over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in remaining 1/2 cup peanut butter. Spread mixture over baked cookie crust; sprinkle with peanuts. Cool in pan on cooling rack 20 minutes.
Cover; refrigerate 2 to 3 hours or until firm. (Or place in freezer to speed cooling, then let stand 5 minutes at room temperature before cutting.) Use foil to lift out of pan. Cut crosswise into approximately 1-inch-wide sticks, using large chef's knife.

Nutrition Facts : Calories 653, Carbohydrate 74 g, Fat 6, Fiber 5 g, Protein 11 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 222 mg

COOKIE STICKS

Cookie Sticks image

If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. -Kathy Zielicke, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts, optional

Steps:

In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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Stir together brown sugar, butter, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.
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