How was your week?
Here, we had a heat wave with extra humidity! You know, when you do absolutely nothing and you sweat anyway! Yep that was it. I really don’t like air conditioning, but this week I was glad I had one! Also I finished the other part of my thesis that I told you about! Now it will be all about corrections: supervisor–>me–>supervisor–>me and so on!
Last week, I went through all my stuff (read: the big stack of magazine cuts I keep) and found a couple of recipes I wanted to do real soon! This one for example!
These are really delicious and I hope you will like them! It’s fudgy and peanut butter and chocolate are always such a great mix. They are also very easy to do!
Peanut Butter Fudge Crackles
Recipe adapted from Robin Hood
Yield : 48 cookies
- 1/4 cup shortening
- 1 cup semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 2 eggs
- 2/3 cup Sweetened Condensed Milk
- 1 tsp vanilla extract
- 1 ½ cups All Purpose Flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 ½ cups peanut butter chips
- 3/4 cup icing sugar
1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
2. Melt shortening and semi-sweet chocolate chips on the stovetop or in the microwave. Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
3. Mix in sweetened condensed milk and vanilla. Add the flour, baking powder, salt and chips; mix well to combine. Cover and refrigerate for 1 ½ hours.
4. In a shallow bowl, sift icing sugar. Roll pieces of chilled dough to form 3 cm balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly spacing about 1 ½” (4 cm) apart on baking sheet.
6. Bake for 11-13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.