15ab90ce-0779-4c10-b624-e68f8fb0ed3dCookie Biscotti SticksI thought making square or rectangular shaped cookies would be awesome for shipping out this year in the Great Food Blogger Cookie Swap. However, I had to play with is recipe since the first batch was crumbly and the second was hard as a rock. I’ve got it now though!

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Cookie Biscotti Sticks-3I made a double batch this time and it worked great in a half sheet pan. A double batch will take a full pound of peanut butter. So you know it’s good. I found vegan butterscotch chips online (kosher too) so I thought I would include them. If you can’t find any just add extra chocolate chips.

Cookie Biscotti Sticks-4You definitely have to let these set, so be patient. They are well worth the wait!

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Cookie Biscotti Sticks-6

Cookie Biscotti Sticks

Author: Shannon

Ingredients

  • 1 cup firmly packed light brown sugar
  • 2/3 cup margarine
  • 1/4 cup light corn syrup
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 1/2 cups uncooked regular oats
  • 1 12-oz. package semisweet chocolate morsels
  • 1 cup butterscotch morsels
  • 2 tablespoons shortening
  • 1/2 cup creamy peanut butter
  • 1/2 cup coarsely chopped peanuts

Instructions

  • Stir together brown sugar, margarine, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.
  • Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter. Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm.
  • Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife.

 

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