Copycat Disney Tigger Tails Recipes

COPYCAT DISNEY TIGGER TAILS

Steps:

• Put 4 marshmallows on the end of each bamboo skewer. Line a baking sheet with wax paper, spray with nonstick cooking spray and set aside.
• Pour caramel bits in a microwave safe bowl, add water and microwave for 2 minutes. Remove and stir until smooth. Dip each marshmallow stick in caramel until completely covered and set on prepared baking dish. Let cool completely (you can put them in the fridge to speed up this process). Once cool, trim extra caramel from the edges of the marshmallows with kitchen shears.
• Place almond bark in a microwave safe bowl and microwave in 2 minute intervals, stirring in between, until melted. Using a spoon, cover each stick in white chocolate and cover completely in orange sugar crystals. Set back on baking sheet and let cool until they are set up.
• Melt chocolate chips in a bowl and pour into a Ziploc bag. Cut the tip off one corner of the Ziploc bag and pipe melted chocolate over marshmallow sticks to create stripes. Let set up and serve.

TIGGER TAILS FROM POOH CORNER - DISNEYLAND RECIPE - (4.6/5)

Steps:

• First, skewer 4 marshmallows on each stick. The flat round ends should be lined up on the side facing you. Stagger the marshmallows a bit too, so it's tail-shaped. Melt caramel bits in the microwave 1 minute in a medium-large bowl Stir to smooth. Heat additional 30 seconds if caramel is still lumpy or stringy. Hold each stick over the bowl and spoon hot caramel all over your stick. When it's completely covered lightly tap against the side of the bowl to get the excess caramel off. Place finished stick onto parchment paper or a silpat on a cookie sheet. Before dipping the next tail, reheat the caramel for 20 seconds in the microwave. When all the tails are dipped, put cookie sheet in the freezer 10 minutes to set. In the meantime, place white chocolate chips in an equally large bowl. Add a teaspoon of vegetable oil and microwave in 30 second intervals at 50% power, stirring after each interval. Do not overheat. When smooth, add a few drops orange oil, and orange coloring. One at a time, hold each caramel covered stick over the chocolate bowl, spoon chocolate on top, and tap off just like with the caramel. If chocolate starts to thicken, microwave 30 seconds at 50% power to thin it out. Place each chocolate dipped tail back on parchment/silpat lined tray. When all the tails have been dipped, freeze 10 minutes or until firm. Melt semisweet chocolate and drizzle in zig-zag motion over each tail. Freeze about 5 minutes or until chocolate is firm. Store in an airtight container in the refrigerator and allow to come to room temperature before serving.

DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
• Add in flour, cornstarch, baking soda, and salt and beat until combined.
• Fold in the chocolate chips and white chips.
• Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
• Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
• Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
• Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.