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Liven up your next coffee break with these extravagant cookie sticks. They're impressive in size and mimic biscotti in length and crunch.

Recipe by Oxmoor House June 2007

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Recipe Summary

prep:
11 mins
cook:
26 mins
additional:
3 hrs 20 mins
total:
3 hrs 57 mins
Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together brown sugar, butter, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.

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  • Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter. Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm. (Or pop them in the freezer to speed cooling. Just be sure to let them stand 5 minutes at room temperature before cutting.)

  • Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife. Wrap in cellophane bags or plastic wrap for gift giving.

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