|
Make your cookies. I used the store-bought Nestle Sugar Cookies
and baked them for 11 mins at 325 (but that was high altitude, it
may take you longer.) Let them cool completely. When they are
ready, melt your chocolate chips in a double boiler or in the
microwave. For microwave melting, I pour them in a microwave safe
bowl and cook on high for one minute. Then I take it out and stir. I
add 1 T of oil to make it a little less thick and more smooth.
Microwave in 30 second increments until it's nice and smooth.
Take one cookie and angle it slightly to dip into the chocolate. I
found the if you start at one end at about a 60 degree angle and
then move the cookie to the other side of the bowl and tip it to a
110 degree angle, you can get the best coverage and it's not too
thick.
|
|
Place all the dipped cookies on a tray lined with wax paper or
parchment paper and then place in the fridge for about 30 minutes.
Then bring them out and let them sit for a moment. Get your
butterscotch ready for dipping the same way you did the chocolate
chips. Butterscotch takes a little more coaxing so maybe do less
time increments in between stirring and maybe add a bit more oil.
Then holding the chocolate end, dip the other side of the cookie in
the butterscotch, the same way you did the chocolate. Immediately
after, sprinkle the heath bar on top. Refrigerate for another 30
minutes before eating.
|
