Chocolate-Dipped Peanut Brittle Fingers (McCall's Basic Cookie Mix)

By Hklbrries

NOTE: This variation references McCall’s Basic Cookie Mix and reader will need to return there to begin this recipe.

Ingredients

• Cookies:
• 1 recipe McCall's Basic Cookie Mix
• 2 large egg yolks
• 1 tablespoon water
• For the peanut brittle topping:
• 1/2 cup packed light-brown sugar
• 1/3 cup dark corn syrup
• 1/4 cup butter
• 1/4 cup heavy cream
• 2 cups unsalted finely chopped dry-roasted peanuts
• For the dipping chocolate:
• 12 ounces semisweet chocolate
• 3 tablespoons vegetable shortening

Preparation

Step 1

Preheat oven to 350 F. Grease 15 1/2-by-10 1/2- by-1-inch jelly-roll pan; line bottom and sides with aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the water. At low speed, beat until mixture forms a crumbly dough. Pat mixture over foil on bottom of prepared pan; bake 20 minutes or until golden brown. Remove pan from oven.

To make the peanut brittle topping: In heavy medium saucepan, combine brown sugar, corn syrup, butter and heavy cream; over medium heat, bring to a boil, stirring. Cook, stirring constantly, until butter melts and mixture is smooth. Stir in peanuts. Spread peanut-brittle topping mixture over cookies in pan.

Bake 15 minutes or until topping is brown and bubbly. Remove pan from oven; cool cookies slightly.

Using ends of aluminum foil, lift cookies from pan; cut crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from aluminum foil. Cool cookie “fingers” completely on rack.

To prepare the dipping chocolate: Line another wire rack with waxed paper. In top of double boiler over water that is hot, not boiling, combine chocolate and shortening. Over low heat, cook mixture, stirring, until chocolate and shortening are melted and mixture is smooth.

Dip each cookie finger into chocolate mixture to cover halfway; place cookie on prepared rack to dry.