Nov 2, 2017

Chip off the old Block

Everyone knows how addictive potato chips can be. You can’t eat just one; so creative cooks have found a way to have more chips than ever before.   Potato chips have snuck their way into another  food frenzy—salty sweet snacks. By combining salty crunchy potato chips you get to satisfy two cravings at once. Potato chips are making their way into brownies, cookies and chocolaty treats. Go ahead and try some.

Peanut Butter & Jelly Potato Chip Thumbprint Cookies
Sweet, salty, crunchy—everything you want in a pretty little package!

1/2 cup trans-fat free margarine (2 sticks)
1/2 cup granulated sugar
1/3 cup light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/8 teaspoon salt
2/3 cup creamy peanut butter
1 egg white, lightly beaten
2 cups potato chips, crushed
½ cup jam of your choice

Preheat oven to 375°F. Line 2 baking sheets with silicone mats or parchment paper
In a stand mixer fitted with a paddle attachment, cream margarine. Scrape down sides of the bowl and add both sugars. Cream together, about 3 minutes.
  Add the egg and vanilla and continue to mix.
In a mixing bowl, sift together the flour, baking soda and salt. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.
Roll heaping tablespoon sized balls with the dough and toss in the egg whites followed by the potato chips, until well coated.
Place balls onto lined baking sheets. Gently press your pinky into the center of the dough forming a small hollow.
Place into the oven and bake for 12 to 15 minute or until cookies have spread and baked through.
Allow cookies to cool completely before filling with a small amount of  jam. Once cookies have been filled with jam, set aside and allow cookies to set, about 1 hour. Serve.

Don’t plan to freeze these bar cookies—they’ll be gone before you know it!

1 cup trans-fat free margarine (2 sticks), softened

1 cup granulated sugar

1 cup brown sugar, packed (not brownulated)

2 eggs

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla extract

2 cups flour

3 cups old-fashioned rolled oats

1 cup semi-sweet chocolate chunks

3/4 cup caramel sauce (homemade* or store bought)

3 tablespoons flour

1 cup broken potato chip pieces

Pre-heat oven to 350 degrees F.  Grease and flour or spray a 9” x 13” pan

Cream butter and sugars together using a mixer. Scrape sides of bowl and add eggs, vanilla, baking soda, and salt; beat until mixed. Add flour one cup at a time and beat until combined. Add oatmeal and chocolate chunks and mix in well.

Divide dough in half. Spread one half of dough in bottom of pan and press down into an even layer.

Mix the caramel sauce and flour in a small bowl until smooth then pour mixture on top of cookie dough layer and spread gently with a spatula. Sprinkle potato chip pieces over the caramel.  

Bake for 10-12 minutes until edges of chips are turning golden brown. Remove from oven and crumble remaining half of dough on top and return to oven. Continue baking for 18 - 22 minutes or until top is golden brown. Remove from oven and cool completely before cutting.

Caramel sauce:

1⁄2 cup firmly packed brown sugar

1⁄2 cup granulated sugar

1⁄2 cup non-dairy coffee creamer or coconut milk

2 tablespoons margarine 

In a saucepan, combine brown sugar, sugar, creamer and margarine. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved. Cook 15-20 minutes or until thick.

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