Thursday, June 30, 2011
Super Chocolate Ka-Blam Strips!
Okay, Okay, these actually aren't called Super Chocolate Ka-Blam Strips, but I liked that name better than the real one. I found these little goodies in my Taste of Home "Cookies" Cookbook. It's a fabulous cookbook, you should go buy it right now! Anyways, these are actually called Special Chocolate Treats. I thought they looked super fun and different than anything that I've ever made before so I decided to give them a shot.
I LOVED these little chocolatey strips of goodness! They are such fun little shapes to eat! The rich, fudgy filling is incredible, and the cookie crust has a hint of caramel that you'll fall in love with instantly. I plan on making these for my nephew Baylor's blessing this Sunday. I am in charge of making 5 desserts! 5! I'm so happy :)
I rate these a 10 for sure. The recipe calls for pecans, but if you are a not a big fan of nuts I think these would be just as tasty without them. I did make them with pecans this time, but I think I'll leave them out for Sunday.
Super Chocolate Ka-Blam Strips
Taste Of Home "Cookies" Cookbook
3/4 cup butter, softened
3/4 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1-3/4 cups all-purpose flour
1 cup semisweet chocolate chips
1 Tablespoon Shortening
2/3 cup finely chopped pecans
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon corn syrup
1 teaspoon water
In a large bowl, cream butter and sugar until fluffy. Beat in vanilla and salt. Add flour; mix well. Cover and refrigerate.
For filling, melt the chocolate chips and shortening in a microwave or heavy saucepan; stir until smooth. Remove from the heat; set aside 1/4 cup for glaze. To remaining chocolate, add pecans, milk, vanilla, and salt; blend well. Cover and refrigerate until cool, about 15 minutes.
Place a 16-in. x 12-in. piece of foil in a greased baking sheet; lightly sprinkle with flour. Divide dough in half; place one portion on foil. Roll into a 14-in. x 5-in. rectangle. Spread half of the filling lengthwise on half of the dough to within 1/2 in. of edges. Using the foil, fold the dough over filling; seal edges. Repeat with the remaining dough and filling. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool on a wire rack for 10 minutes.
For glaze, warm reserved chocolate; stir in corn syrup and water. Spread over cookies. Cool completely. Cut cookies width-wise into 3/4 in. strips.
Need a reminder of how cute Baylor is? Here's my cute little B :)
Can't wait to see him Sunday! Happy Summer baking!