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Receta Shamrock Cookies 'N' Mint Dessert
by Global Cookbook

Shamrock Cookies 'N' Mint Dessert
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  Raciónes: 12

Ingredientes

  • 1 c. All-purpose flour
  • 1 c. Sugar
  • 1/4 c. HERSHEY'S Cocoa
  • 1/2 c. Butter, softened (don't use margarine)
  • 4 x Large eggs
  • 1/2 c. Light corn syrup
  • 7 ounce Cookies 'N' Mint Chocolate (HERSHEY'S), broken into pcs
  • 2 c. Powdered sugar
  • 1/2 c. Butter, softened
  • 2 Tbsp. Lowfat milk
  •     Few drops green food color (if you like)
  • 7 ounce Cookies 'n' Mint Chocolate (HERSHEY'S) broken into pcs
  • 1/3 c. Whipping cream

Direcciones

  1. Heat oven to 350 F. Line 13x9x2-inch baking pan with foil; grease foil.
  2. In large bowl, beat flour, sugar, cocoa, butter, Large eggs and corn syrup till smooth. Using food processor, finely chop candy bar; stir into flour mix. Pour batter into prepared pan.
  3. Bake 25 to 30 min or possibly till mix begins to pull away from sides of pan. Cold completely in pan on wire rack. Prepare FILLING; spread on cake. Cover; chill.
  4. Prepare TOPPING; pour over filling, gently spreading over entire top.
  5. Cover; chill till hard. With cookie cutters, cut into shamrock shapes or possibly cut into squares. 12 to 15 servings.
  6. FILLING: In medium bowl, place 2 c. powdered sugar, 1/2 c. (1 stick)
  7. softened butter, 2 Tbsp. lowfat milk and few drops green food color, if you like. Beat till smooth and of desired consistency.
  8. TOPPING: Unwrap 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 ounce.); broken into pcs. In small microwave-safe bowl, place chocolate pcs; add in 1/3 c. whipping cream. Microwave at HIGH (100%) 45 seconds or possibly till chocolate is melted and mix is well blended when stirred.