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Here is a recipe to satisfy those sweet and salty taste buds! I appreciate this recipe because it is not overly sweet. This is an entry for the ...
INGREDIENTS 3/4 cup flour 1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush ...
Several mixing bowls Measuring cups and spoons Mixing spoon Broiler or 2 different size pans to melt the chocolate Cutting board not shown Rolling pin Cookie sheets Spatula not ...
Place a few chips into a measuring cup. Using your fist to break them up. Do this until you have a little over 1/2 cup. Pour the pieces ...
Line the cookie sheet with Parchment paper. Pre-heat oven 350F
Finely chop the pecans. Lightly brown them on the stove top.
I used 2 pans to broil the chocolate. Fill the larger pan about 1/2 with water. Place on the stove top. Remove the wrappers from the chocolate and ...
3/4 cup flour 1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them ...
Combine potato chips, flour, pecans and salt in a bowl.
Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.
Slowly add flour mixture until completely combined.
Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick. I made ...
Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too ...
Cool for 5 minutes on the cookie sheet, then cool completely on a rack.
Melt the chocolate slowly in a double boiler, stirring until smooth.
Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.
These cookies certainly satisfied the sweet and salty cravings I sometimes have. I like sweets that aren't too sweet. The combination is satisfying. In closing I would like ...
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