Chocolate Crunch Clusters

C h o c o l at e C r u n c h

C l u s t e r s

Ingredients 6 oz. butterscotch chips 6 oz. chocolate chips 1 cup salted peanuts 1 cup rippled potato chips

Directions 1. Place the Silicone Baking Sheet with Rim on a baking sheet for transferring to refrigerator. 2. In the base of the Stack Cooker 1¾ Qt. Casserole add butterscotch and chocolate chips. 3. Microwave on 50% power for 4-6 minutes, stirring twice. 4. Stir in peanuts and crushed potato chips. 5. Drop by teaspoonful’s onto Silicone Baking Sheet with Rim. 6. Refrigerate until set.

C h o c o l at e H a z e l n ut

C a r a m e l T h u m b p r i n t C o o k i e s

Ingredients 1 cup all-purpose flour ⅓ cup Dutch-process cocoa powder ½ cup butter, softened ⅔ cup sugar ¼ tsp. salt 1 egg yolk 2 Tbsp. milk 1 tsp. vanilla extract 1 cup hazelnuts, finely chopped 1 egg white, lightly beaten 14 vanilla caramels, unwrapped 3 Tbsp. whipping cream ½ cup semisweet chocolate pieces 1 tsp. shortening Toasted whole hazelnuts

Directions

1. Preheat oven to 350° F. Place the Silicone Baking Sheet with Rim on a baking sheet or a cold oven rack for transferring to oven. 2. In a small bowl combine flour and cocoa powder; set aside. 3. In a medium bowl beat butter, sugar and salt with an electric mixer on high speed for 30 seconds. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour. 4. Shape dough into 1-inch balls. Place chopped hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on

Silicone Baking Sheet with Rim. Using your thumb, make an indentation in each cookie. Bake for 10 to 12 minutes or until edges are firm. 5. In a small saucepan add caramels and cream over low heat stir until the mixture is smooth and melted. 6. Remove cookies from the oven, use a teaspoon to press down the center of each cookie. Transfer to wire racks; cool. 7. Spoon about 1 teaspoon filling into the center of each cookie. 8. In a 2 cup Micro Pitcher combine chocolate chip and shortening. Microwave on high for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.