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

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.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Football Season Snacking: Buffalo Wing Pretzel Recipe

Buffalo Wings and pretzels are two classic football season finger foods.  Here I've combined the best of both -- the tangy, spicy, finger lickin' flavor of traditional wing sauce and the satisfying crunch of pretzel sticks -- no napkins required! Serve with blue cheese dip and celery sticks.   Score a touchdown with this easy, crowd-pleasing snack at your next football or tailgate party!

Buffalo Wing Pretzels

Prep Time:  10 minutes
Cook Time:  30 minutes
Makes:  15 ounces (approx. 8 servings)

1/2 cup butter
1/2 cup Frank's Red Hot Buffalo Wing Sauce
2 tablespoons light soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt 
pinch cayenne pepper
1 15-oz. bag pretzel sticks
celery sticks and blue cheese dressing (optional)

Step 1:  Preheat oven to 300° F.  In a small saucepan over low heat, melt butter, wing sauce and soy sauce, stirring constantly.  Stir in the dry seasonings and cook over low heat for 5 minutes.

Step 2:  Place pretzels in a large bowl.  Drizzle sauce mixture over the pretzels and stir to evenly distribute and coat.

Step 3:  Spread pretzels out on a large ungreased baking sheet. Bake for 30 minutes, stirring every 10 minutes. Pretzels will crisp-up after 10 minutes out of the oven.  Store in an airtight container until ready to serve.  Serve with blue cheese dressing and celery sticks.

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