Making these simple “cookies” with my young grandkids marked me as their “Cooking Grandma” who knew her way around a kitchen. Now that the kids are older, I’m going to tutor them in making these treats on their own, giving them the option of adding peanuts or cashews or finely shredded coconut. The only caution is to keep the hot chocolate from burning in the pan and then on one’s fingers while shaping the cookies. I wonder who will get to lick the pan.
Makes about 20 cookies Preparation time: 20 minutes Cooling time: about half an hour
Ingredients 2 cups semi-sweet chocolate chips 2 cups buttersctoch chips 10 ounces chow mein noodles Optional ingredients: ½ cup peanuts, cashews, or finely shredded coconut
Directions 1. Combine chocolate and butterscotch chips in double boiler or heavy saucepan. Melt over low heat stirring constantly. (The double boiler helps keep the chocolate from burning. If the chocolate starts to appear grainy, it’s overcooked. ) 2. Remove from heat and stir in the chow mein noodles. and any other ingredients. 3. Mix quickly to coat noodles. 4. Dip out teaspoonfuls on wax paper and cool.
I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out.
Good cooking to you! Merry Christmas and Happy Holidays!
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