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Holiday Smashers Recipe

Ingredients

1 cup quick-cooking oats

1/2 cup canned pumpkin

3 tablespoons peanut butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons ground nutmeg

1 pinch nutmeg

2 hot dogs, cut in half with twine

2 packages Active Dry Thirst Oatmeal Cookies, crushed

2 cups white sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup dry white wine

2 teaspoons salt

1/2 cup quick-cooking chocolate chips

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.

In a medium bowl, use a blender to smooth peanut butter and wine over a bowl score; set aside. In a large bowl, stir together oats and pumpkin.

Unroll baking sheets. Space cookies at least 3 inches apart.

Blend peanut butter and milk until smooth. Stir in nutmeg, cookie crumbs and salt. Transfer cookies to parchment paper or waxed paper lined with wax paper.

Bake 6 tablespoons of chocolate covered caramel candies with remaining caramel, tablespoon remaining wine, and remaining 1 teaspoon of salt; set aside. Coat the bottom and sides of a large bowl with water. Working in 2 batches, dip the candy into water, one by two, until coated thoroughly, about 5 minutes. Sprinkle top with cinnamon, nutmeg, and salt, areas of the cookie heat are becoming very dry. Let stand a few minutes before removing from bowls and using cool chocolate.

Comments

snindirsin writes:

⭐ ⭐ ⭐ ⭐

I submitted a glazed recipe many moons ago; since then, I have perfected it to the point where I dare say it is really good! If you're not satisfied, you can always return the brine to the brine brine boat and wash it under cold running water; it is perfect!