| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies | 18 | Servings | |
INGREDIENTS
| 1 | pk | DUNCAN HINES Peanut Butter Cookie Mix |
| 1 | Egg | |
| 1 | tb | Water |
| 1/3 | c | Chopped peanuts |
| 1/2 | c | Confectioners' sugar |
| 2 | ts | Water |
| 1/4 | c | Semi-sweet chocolate chips |
| 2 | ts | CRISCO Shortening |
INSTRUCTIONS
BARS WHITE GLAZE CHOCOLATE GLAZE 1. Preheat oven to 350'F. 2. FOR BARS, combine cookie mix, contents of peanut butter packet from Mix, egg and 1 tablespoon water in large bowl. Stir until thoroughly blended. Stir in peanuts. 3. FOR WHITE GLAZE, place confectioners' sugar in small bowl. Add water, 1 teaspoon at a time, stirring until smooth and desired consistency. Drizzle over cooled bars. 4. FOR CHOCOLATE GLAZE, place chocolate chips and shortening in small resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate glaze over white glaze. Allow glazes to set before cutting into bars. Makes 18 bars. TIP: For a special presentation, cut cookies into diamond or triangle shapes instead of bars. From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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