Chocolate Dipped Butterscotch Logs Recipes

CRISPY CHOCOLATE LOG

Steps:

• Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.

CHOCOLATE-DIPPED MAPLE LOGS

Steps:

• In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool., In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.

CHOCOLATE-DIPPED BUTTERSCOTCH LOGS

Steps:

• In large bowl, beat butter on medium to high speed for 30 seconds.
• Add brown sugar, baking powder, and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour and the butterscotch pieces.
• Divide dough in half.
• Shape each half into a 9 inch long log; flatten so logs are about 2 ½ inches wide.
• Wrap logs in plastic wrap or waxed paper.
• Chill for 2 hours or until firm.
• Preheat oven to 350°F Using a sharp knife, cut logs crosswise into ¼ inch slices.
• Place slices 1 inch apart on un-greased cookie sheet.
• Bake in preheated oven for 8 – 10 minutes or until edges are lightly browned.
• Transfer to wire rack and cool.
• Meanwhile, spread almonds in a single layer in a shallow baking pan.
• Toast in the 350F oven for 5 – 10 minutes or until light golden brown, stirring occasionally.
• Remove from oven and cool.
• In a small saucepan, combine chocolate pieces and shortening.
• Cook and stir over low heat until melted.
• Dip ends of cookies into melted chocolate.
• Place cookies on waxed paper.
• Sprinkle almonds on chocolate.
• Let stand for 30 minutes or until chocolate is set.
• To Store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

DIPPED CHOCOLATE LOGS

Steps:

• Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.