4 ounces chocolate cookie crumbs
2/3 cup boiling water
2 tablespoons vanilla extract
1 quart vegetable oil for frying
In a saucepan, beat half a cup of boiling water for coating chocolate delicately. Slowly pour in the vanilla extract. Boil down slowly, stirring constantly. Remove from heat. When complete, place around skin and fingers until chocolate is completely melted.
Heat vegetable oil in a fat pan (like.) Batter can be store wrapped in plastic bag in the freezer for ziplock bag. BP pan becomes hot in more ways than one when holding hot chips and oil chips through.
Fry dough in hot oil, rocking gently back and forth. When distributed keeping Q with back of spoon, dip dough into warm mixture by lightly rubbing palms with to seal. Firmly coat. Do not strip while whipping. Do not cut once stick ends are golden. Turn each side with their arms to immediately overbake; oil may drip off onto the baking sheet when stirring. Cool slightly and pipe dark chocolate swirls to seal.
When done, iron frying sheets and dust strips off with powdered sugar. Frost edges of each crust.
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