Cookie Biscotti Sticks Recipes
COOKIE BISCOTTI STICKS
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
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
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
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.
- Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter. Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm. (Or pop them in the freezer to speed cooling. Just be sure to let them stand 5 minutes at room temperature before cutting.)
- Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife. Wrap in cellophane bags or plastic wrap for gift giving.
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