Zebra Sweets Recipes

ZEBRA CAKE III

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

ZEBRA SWEETS

Steps:

• In a large saucepan, heat marshmallows and butter until almost melted. Remove from the heat. Stir in cereal; toss to coat. Press firmly into a greased 15x10x1-in. pan. Cut with a horse-shaped cookie cutter. Remove cutouts to waxed paper; set aside., In a microwave, melt vanilla chips and 1/2 teaspoon shortening; stir until smooth. Spread over cutouts. Let dry on waxed paper. , In a microwave, melt chocolate chips and remaining shortening; stir until smooth. Place in a heavy-duty plastic bag. Cut a small hole in the corner of the bag; pipe mane, stripes, hooves, etc. on zebras.

ZEBRA SWEETS

Steps:

• In a Dutch oven or large saucepan, heat marshmallows and butter until almost melted. Remove from the heat; stir in cereal and mix well. Press firmly into a greased 15-in. x 10-in x. 1-in. baking pan. Cut with a horse-shaped cookie cutter. Remove cutouts to waxed paper; set aside. In a microwave or double boiler, melt vanilla chips and 1/2 teaspoon shortening. Spread over cutouts. Let dry on waxed paper. Melt chocolate chips and remaining shortening; place in a heavy-duty plastic bag. Cut a small hole in the corner of the bag; pipe mane, stripes, hooves, etc. on zebras.

ZEBRA BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.

ZEBRA CARAMEL BUGLES

Steps:

• Remove Bugles from the bag and place in a large mixing bowl.
• Place parchment paper on a cookie sheet.
• In a saucepan over medium heat combine the brown sugar, butter, and corn syrup. Mix and stir until smooth and mixture starts to boil. Boil and stir for about 1 minute. Remove from heat and add in baking soda.
• Pour the caramel mixture over the Bugles in the mixing bowl. Stir in gently so you don't crush the Bugles.
• Spread it out on the parchment lined cookie sheet and let cool.
• Place the white chocolate and milk chocolate chips in individual baggies.
• Microwave at 30 second intervals until smooth and melted. Snip off the corner of the baggie and drizzle over the the cooled caramel bugles.
• Let the Zebra topping set up and then break the Bugles into sections and enjoy a delicious dessert.