Posted by Karen on March 25, 2001 at 13:14:25:
In Reply to: Heathbar cookie recipe posted by marlene on March 23, 2001 at 22:59:10:
Toffee Logs
2 cups flour
1/2 cup brown sugar
1/2 cup margarine
1 teaspoon vanilla essence
1 egg
2 (1.4 oz) chopped Heath bars
3 oz semisweet chocolate, melted with 1 tablespoon shortening
Mix margarine and brown sugar, add egg and vanilla, then flour (dough will be thick). Add chopped Heath bars. Form into "logs" and bake at 350 F for 10-15 minutes.
Cool, then dip one end of each cookie into the melted chocolate and shortening mixture. Place on waxed paper, let chocolate dry (refrigerate if necessary).
Makes about 30 cookies.
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Heath Bar Biscotti
1/2 cup oil
1/2 cup white sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
1 teaspoon butterscotch extract
3 eggs, lightly beaten
3 cups flour
1 3/4 teaspoons baking powder
pinch salt
1 1/2 cup Heath bars, coarsely chopped
1/2 cup whole pecans
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a mixing bowl, cream the oil, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans.
Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly.
Makes 36 to 48 biscotti.
Note: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350 F oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well.