In medium bowl, mix graham cracker cookie ingredients until well mixed.
Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.
In small bowl, mix topping ingredients; set aside.
Heat oven to 350?F.
On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick.
Cut into 12 squares, 4 rows by 3 rows.
Place on ungreased cookie sheets.
Prick with toothpick or fork to look like holes in graham crackers.
Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking.
Repoke holes as necessary while warm.
Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.
In small microwavable bowl, microwave chocolate chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth.
In another small microwavable bowl, microwave white vanilla baking chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth.
Dip half of each cooled cookie into one of the melted coatings.
Decorate as desired.
Place on waxed paper until set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (7g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 14 (44%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 15.5mg||0 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.8g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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