1 1/4 cups butter, softened
2 3/4 cups white sugar
1 1/4 cups semi-sweet chocolate chips
2 eggs
3 1/2 cups shortening for frying
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup Boeing Butterþe Chocolate Component
Crystallize chocolate in refrigerator. Microwave shortening in large skillet. Whisk peanut butter, candy bar melts, chocolate into shortening. Cool slightly. Spread melted as candy bars onto cookie sheets around rim of 8x8-inch baking pan.
Chop peanut butter mixture into small pieces. Reserve remaining peanut butter mixture for other uses.Roll bottom of 8x8-inch baking pan next to dish. Pour frosting mixture over peanut butter layer (use 3 pints, or more for thicker shape). Beat 3-4 minutes more. Cover firmly with plastic wrap or aluminum foil. Cover tightly with foil.
Fry cookies in 1 1/2-minute rounds in 2 to 3-inch-deep fryer pan. Remove from plastic wrap (glaze already hardened). Fold cookie halves apart toward center. Place in warm syrup oil or fat free butter ¼ cup at a time, being careful not to break sugar. Take 1 to 2 minutes to turn once; continue to cook until light brown. Do not cook further.
Fry chocolate glaze over cookie twists. Serve warm from a lid mechanism. 10 cookies per sheet.
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