Curious about the spaghetti night inspired dessert that stole the show at this year’s Iowa State Fair? This DIY take on cookie dough spaghetti and meatballs means you can bring all of the state fair fervor and flavor right into your own kitchen.
1/2 cup milk chocolate chips
1 tablespoon coconut oil
1/4 cup ready-to-eat chocolate chip cookie dough, divided
3 tablespoons heavy cream
1/2 cup white chocolate chips
Red food coloring gel
1 cup ready-to-eat sugar cookie dough
1 teaspoon unsweetened shredded coconut
How to Make It
Combine milk chocolate chips and coconut oil in a small microwavable bowl; microwave in 30 second intervals, stirring each time, until melted and smooth.
Roll chocolate chip cookie dough into 6 to 8 small balls, and dip in melted chocolate mixture. Allow excess to drip off, and place on a plate lined with parchment paper. Chill 10 minutes.
Microwave heavy cream in a small microwavable bowl for 20 seconds. Add white chocolate chips to hot cream, and let stand 10 seconds. Stir until smooth. Add red food coloring, 1 drop at a time, until desired red “sauce” color is achieved.
Place sugar cookie dough in a ricer. Press firmly, and divide strands of “spaghetti” among 2 plates. Drizzle with “sauce”, and top with “meatballs”. Sprinkle with coconut as the “cheese”.
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