Aunt Yvonne’s Chocolate Tips Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This recipe requires a cookie press with bar insert.
˝ c margarine
˝ c Sugar
1 egg
1tsp. vanilla extract
1-1/2 c all purpose flour, sifted
1 bag of semi-sweet chocolate chips
milk, about 1/4 c.
1 jar red currant jelly
1 c finely chopped nuts (pecans or walnuts or mix them)
1 c colored 'jimmies' (ice cream sprinkles)
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Directions: |
Directions:Preheat oven 400 degrees.
Cream together margarine and sugar.
Add 1 egg and 1tsp. vanilla, beat well.
Gradually add sifted flour and mix to dough.
Put into cookie press w/ Bar insert.
Press bars the length of cookie sheet onto lightly greased cookie sheet. Bake 6-8 min. As soon as removed from oven cut the long bars into 2” pieces. When cool remove pieces from cookie sheet and group the cut pieces into pairs of 'sandwiches'. Spread 1/2 of each 'sandwich' with thin layer of currant jelly and cover to form 'sandwich'. Set aside.
In a double boiler, melt 1/2 c chocolate chips and 1-1/2 Tbsp. milk. Keep warm in pan. Dip ends of each sandwich cookie in chocolate. Dip one end in jimmies and the other in the nuts.
Carefully place on cooling rack. When completely dry store in air-tight container. Note: both ends can be either all jimmies or all nuts it's up to you. |
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Personal
Notes: |
Personal
Notes: I usually double this recipe. If chocolate is not a dipping consistancy after heating with milk, adjust by adding more milk or chocolate chips. Make more chocolate dip as needed.
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