Page 121 - 18-46 March 2, '22
P. 121
wraps Purim
INGREDIENTS DIRECTIONS
Special Equipment Prepare the Sweet and Salty Cookie Crunch
17 x 13-inch cookie sheet Preheat oven to 350 degrees Fahrenheit. Place a sheet of
with a rim Parchment Paper to cover base of (approximately 17 x 13-
inch) cookie sheet with a rim.
Sweet and Salty Cookie Place tea biscuits in rows, to cover entire base of cookie
Crunch sheet, placing cookies as close to each other as possible.
2 packs Tea Biscuits In a microwave-safe bowl, microwave margarine and brown
(chocolate or vanilla) sugar in 30-to-40-second increments until melted. Using
a whisk, mix well until the brown sugar and margarine is
2 sticks (1 cup) margarine
3/4 cup brown sugar minutes). Add in vanilla and kosher salt and mix well.
1/2 teaspoon vanilla
extract spread evenly to cover entire base of tea biscuits.
1/4 teaspoon Kosher Salt Bake for 12 to 15 minutes until bubbling and golden.
15 ounces Chocolate Chips Remove from oven and immediately sprinkle choclate chips
(1 and 1/2 bags) in a single layer. Let sit for a minute, and then spread melted
1 and 1/2 cups toasted choclate to cover surface. Top with pecans and sprinkle with
pecans (see note), lightly maldon salt.
chopped Let set in fridge until hardened, and then break apart and
salt, for sprinkling enjoy.
Note: To toast pecans, bake at 350 for eight minutes in a
single layer on a baking sheet.
