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…

Chocolate & Caramel Dipped Apples Slices {on a stick}

 
Nothing says fall like a caramel apple!

The only shortcoming of this quintessential harvest-time treat is that once you've taken several candy-laden bites, you're left with nothing but apple.  It's a bit...well...anticlimactic.


A while back I pinned an ingenius idea from rosa-rot.blogspot.ca (now defunct, I believe) where she used thick slices of fresh apple rather than a whole apple.  The apple slice gets a dip in caramel and then is enrobed in chocolate.  This creates the perfect ratio of caramel to fruit in every delicious bite!


I decided to take the idea one step further by capitalizing on the plump, pumpkin-like shape of the candy coated apples.  This is one Halloween trick that is sure to be a treat for all who behold these goofy jack-o-lantern grins!


Chocolate & Caramel Dipped

Apple Slices (on a stick)


Yield:  18
  • 6 large apples, washed
  • 18 lollipop sticks*
  • 1 batch 15-minute caramel (click HERE)
  • 16 ounces semi-sweet chocolate**
  • 1 cup orange colored (but vanilla flavored) candy melts
  • A pastry bag or freezer zip bag for piping the orange candy coating

Line two baking sheets with parchment paper and spray lightly with non-stick spray.

Step 1:  Prepare the caramel.  While it is cooking, prepare the apple slices.  Slice the ends off of each apple, then cut into thirds (cross-sections).  Insert a stick and arrange on the prepared sheet pans.



Step 2:  Allow cooked caramel to cool in the bowl in which it was cooked for 7 minutes.  Dip apple slices, one at a time, shaking off excess before placing back on the prepared sheet pan.  If caramel is too hot, the candy will spread rapidly.  Caramel at the right temperature will spread only slightly.  When finished with a tray, refrigerate.  Repeat with second tray.  Refrigerate for 15 minutes.


Step 3:  While caramel is setting in the refrigerator, melt the semi-sweet chocolate.  When caramel has set, dip each apple slice, one at a time in the melted chocolate, shaking off excess before placing back on the sheet pan.  When finished chocolate-dipping, refrigerate sheet pans until chocolate is set.



Step 4:  Melt orange candy melts and place in a pastry bag or freezer zip bag with a small hole snipped in the tip.  Decorate the apples, then refrigerate to set the colored candy.


The Chocolate & Caramel Dipped Apple Slices are ready to eat or wrap and share.  As the apples sit, some juice may leak out.  So, before wrapping in a cellophane bag, lightly tap the back side of the treat on a lint free cloth to dry.  

Store in the refrigerator.  Best if eaten within the first 24 hours.

* I tried three different types of sticks:  bamboo corn-on-the-cob sticks, thick white lollipop sticks, and fancy paper straw lollipop sticks (from Wilton).  I love the way that the fancy sticks looked, but unfortunately they have a tendency to sog from the apples.  I recommend the thick skewers or solid white lollipop sticks.

**If you have experience with tempering chocolate, use a high quality chocolate for dipping.  You can use candy melts or candy coating as well.  I don't recommend chocolate chips.  They have a tendency to clump because they are made to hold their shape while baking.

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