Nutcracker Sweets

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Nutcracker Sweets Ingredients

base	1/4 c Milk
1/3 c Butter flavor crisco; (r)	1 ts Vanilla
1/2 c Creamy peanut butter	frosting and drizzle
1 1/2 c Firmly packed brown sugar	1/4 c Butter flavor crisco; (r)
2 Eggs	2/3 c Creamy peanut butter
1 1/2 c All-purpose flour	1/2 c Milk
1 1/2 ts Baking powder	1/2 c Semi-sweet chocolate pieces
1/2 ts Salt

Instructions for Nutcracker Sweets

Heat oven to 350 degrees F. Grease 15x 10-inch baking pan with BUTTER FLAVOR CRISCO(r). Set aside. For base, cream BUTTER FLAVOR CRISCO(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350 degrees F for 18 to 20 minutes. Cool. For frosting, cream BUTTER FLAVOR CRISCO(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. For drizzle, melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm. Preparation time: 45 minutes chill time: 15 to 20 minutes Bake time: 18 to 20 minutes Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" on Nov 30, 1997

Main Ingredient: CookiesCuisine: Uncategorized

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