Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Easy Halloween Treat ~ Chocolate Dipped Ghosts on a Stick!


The clock's ticking on Halloween plans and projects.  With little time to spare, I needed a quick, easy and inexpensive Halloween treat to make with my daughter's girl scout troop the other day.  



If you're short on time as I was, you'll appreciate this no-bake treat that takes only minutes to prepare and requires only a few ingredients!  

What's more, it's easy for kids to do and would make a fun activity for a Halloween party!


 

Marshmallow Ghosts on a Stick

(makes 2 dozen)



Step 1:  Remove Peeps Ghosts from package.  Separate into individual ghosts.  Insert a lollipop stick in to each ghost (till it reaches the top, but doesn't poke through).

Step 2:  Line two baking sheets or trays with parchment, wax paper, or a silicone mat.

Step 3:  Melt chocolate* and place in a narrow, but deep bowl (you'll get more dips this way).  Dip each ghost, tapping off excess chocolate before placing on the lined baking sheet to set.  When all ghosts have been dipped, place pan in the refrigerator for ten minutes.

Step 4:  Meanwhile, melt the white chocolate.  Transfer to a piping bag or Ziploc bag with a tiny portion snipped from the tip.

Step 5:  Remove chocolate ghosts from refrigerator.  Use the melted white chocolate to pipe eyes, a mouth, and a ruffled hem.



Step 6:  White chocolate will set quickly, but if your room is warm and it does not set, place pan(s) in the refrigerator for 10 minutes.  Once chocolate has set, wrap in cellophane bags and decorate with tulle or ribbon.

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