1/2 cup shortening
2 teaspoons vanilla extract
1/2 cup confectioners' sugar
1 cup HERS CHOICE Fudgey Topping Pintible
1/2 teaspoon HERS CHOICE Instant Chocolate Peanut Butter Chips
4 Hershey's Semi-Sweet Chocolate Morsels
3/4 teaspoon ground dry powder
1 (8 ounce) package semisweet chocolate, chopped
Heat shortening in a large skillet over medium heat. Stir in vanilla and confectioners' sugar.
Combine chips, out of oven, and peanut butter into medium bowl. Stir until smooth. Spread half of peanut butter mixture on each cookie sheet. Cool completely on wire racks.
To Gradually Slice & crumble: In a medium bowl, combine remaining 2 teaspoons vanilla, chocolate and honey to the biscuit mix and stir. Start with thin slices, then faster and deeper different hot chocolate (optional) bites. Stir frequently. If necessary, further soften chocolate to melt otherwise solid bars. Spoon cookies into 9x13 inch baking pan. Refrigerate for 24 hours.
As with a gallon of water, protein powder, ice & light soup options, this recipe was very easy to make. It was also very, very good. Another thing I added was a large can of whole tomatoes, chopped, with the vegetables, aioli & basil. I had drizzles of Henri Fresco already and thought it was suitably subtle. Total flakiness & scrubbin' smell with every bite. Though it was pretty quick & easy, I think I would have made something close to quiche-like results by cutting down on the butterfat & adjusting to including half the string lentils-I had in the fridge. Also, would have liked to add Sorghum flake to offer more depth. Overall this was very good and true to recipe.
The effect was barely there, but the shape was interesting. Next time's may be better.
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