Chocolate Dipped Brandy Snaps are a decidedly adult cookie that combines the flavors of chocolate, cinnamon, ginger and brandy.
Indulge in the rich and sophisticated flavors of Chocolate Dipped Brandy Snaps from NESTLÉ® TOLL HOUSE®. This delectable dessert melds the warmth of cinnamon and ginger with the bold notes of brandy, all encased in a snap cookie that's generously dipped in NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
Perfect for Valentine's Day or any special occasion, these snaps bring a touch of elegance to your dessert table. Ideal as a Valentine's Day dessert or a delightful holiday treat, they are also easy enough to whip up as a quick snack or an after-dinner delight. Made with premium ingredients, this recipe is a guilt-free indulgence that’s both luxurious and satisfying.
Whip up a batch of Chocolate Dipped Brandy Snaps in under an hour and let the flavors of NESTLÉ® TOLL HOUSE® transform your dessert experience with each crisp and chocolate-drenched bite.
Ingredients
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Directions
Step 1
Preheat oven to 300° F.
Step 2
Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than 6 at a time.
Step 3
Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
Step 4
Line baking sheets with wax paper.
Step 5
Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.
Ingredients
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- ●
- ●
- ●
- ●
- ●
- ●
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Make It
Step 1
Preheat oven to 300° F.
Step 2
Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than 6 at a time.
Step 3
Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
Step 4
Line baking sheets with wax paper.
Step 5
Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.
Ingredients
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