Chocolate Chip Cookie
Biscotti with White
Chocolate Dipping Sauce
Peanut Butter
Snickerdoodle Tart with
Cinnamon Peanut Crust
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 16 servings (2 cookies and
2 1/2 tablespoons sauce each)
Biscotti:
2 1/2 cups flour
1 cup firmly packed brown sugar
1/4 cup instant nonfat dry milk
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1 teaspoon McCormick Extra Rich Pure
Vanilla Extract
1 cup miniature chocolate chips
White Chocolate Dipping Sauce:
2 cups half-and-half
8 ounces white chocolate chips
1/4 cup Irish cream liqueur
2 teaspoons McCormick Extra Rich Pure
Vanilla Extract
For the biscotti, mix flour, sugar, dry milk,
baking powder and salt in large bowl with
electric mixer on low speed until well blended.
Mix eggs and vanilla in medium bowl until
well blended. Gradually add to flour mixture,
beating on low speed until well mixed. Stir in
chocolate chips.
Divide dough in half. Shape each half into
a 12-inch long log. Transfer logs to parchment
paper-lined baking sheet. Flatten logs to 1-inch
thickness.
Bake in preheated 350°F oven 20 to 25
minutes or until slightly risen and firm to
touch. Cool logs on wire rack 10 minutes or until
cool enough to handle. Transfer to cutting board.
Using a sharp serrated knife, cut logs diagonally
into 3/4-inch thick slices. Place slices, cut sides
down, in single layer on parchment paper-lined
baking sheets.
Bake 10 to 15 minutes or until crisp and
golden, turning biscotti over halfway through
cook time. Transfer biscotti to wire racks; cool
completely.
For the dipping sauce, place all ingredients
in medium saucepan on medium heat. Simmer
5 minutes or until heated through, stirring
constantly. Serve with biscotti.
Prep time: 30 minutes
Cook time: 8 minutes
Refrigerate: 1 hour
Servings: 8 (1/2 tart) servings
1 1/2 cups lightly salted roasted peanuts,
lightly crushed
3 tablespoons packed brown sugar
3 tablespoons butter, melted
1 teaspoon McCormick Ground
Cinnamon, divided
3 tablespoons chocolate milk
4 ounces semi-sweet chocolate, coarsely
chopped
1/2 cup creamy peanut butter
2 tablespoons sweetened condensed milk
1 teaspoon McCormick Pure Vanilla
Extract
1/2 cup heavy cream
Mix peanuts, sugar, butter and 1/2 teaspoon
of the cinnamon in medium bowl. Remove 1/4
cup and spread on small baking sheet. Divide
remaining peanut mixture among 4 (4-inch) tart
pans with removable bottoms. Press firmly onto
bottom and up sides of each tart pan.
Bake tart crusts and peanut crumble mixture
together in preheated 350°F oven 8 minutes.
Cool on wire racks.
Meanwhile, microwave chocolate milk in
medium microwavable bowl on high 45 seconds.
Add chocolate; stir until chocolate is
completely melted and mixture is smooth. Set
aside.
Beat peanut butter, sweetened condensed
milk, vanilla and remaining 1/2 teaspoon
cinnamon in large bowl with elec