Best Hockey Sticks And Pucks Cookies Recipes

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CHOCOLATE HOCKEY PUCKS



Chocolate Hockey Pucks image

Hockey pucks are a new twist on two classic American treats: peanut butter cups and Oreos®! These take just a few minutes to make and are true crowd pleasers. Make them for your next gathering and watch them fly off the plate!

Provided by Arizona Desert Flower

Categories     Desserts     Cookies

Time 48m

Yield 16

Number Of Ingredients 4

16 chocolate sandwich cookies (such as Oreo®)
16 chocolate-covered peanut butter cups (such as Reese's®)
1 (12 ounce) bag semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Line a baking sheet with waxed paper.
  • Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
  • Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
  • Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
  • Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 29.8 g, Cholesterol 1 mg, Fat 15 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 104 mg, Sugar 23.5 g

HOMEMADE POCKY



Homemade Pocky image

These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don't pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better. They're also fun to make: The dough is forgiving and easy to work with, so shaping it is as simple as rolling a Play-Doh snake. Decorating presents an opportunity to go wild. Mix matcha powder or pulverized freeze-dried berries with white chocolate; pair milk chocolate with hazelnuts; or combine dark chocolate with almonds or pecans. Sprinkles, shredded coconut or sesame seeds add flair.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 1h15m

Yield 34 cookie sticks

Number Of Ingredients 14

1 1/4 cups/160 grams all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup/55 grams cold unsalted butter (1/2 stick), cut into pieces
3 tablespoons whole milk
1/4 teaspoon vanilla extract
3 ounces/85 grams white chocolate, chopped (about 1/2 cup)
3 ounces/85 grams milk chocolate, chopped (about 1/2 cup)
3 ounces/85 grams dark chocolate, chopped (about 1/2 cup)
Vegetable shortening, as needed
1 tablespoon pulverized freeze-dried raspberries or strawberries, or 1/2 teaspoon matcha powder
2 tablespoons cocoa nibs
3 tablespoons chopped nuts

Steps:

  • Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
  • Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
  • Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
  • Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
  • Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
  • Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You'll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.

HOCKEY PUCKS



Hockey Pucks image

These treats are enjoyed by all peanut butter and chocolate lovers and are on my Christmas tray every year.

Provided by Denyce Zerwas

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 12

Number Of Ingredients 3

1 (16 ounce) jar peanut butter
1 (16 ounce) package buttery round crackers
1 pound semisweet chocolate, chopped

Steps:

  • Spread 1 teaspoon peanut butter on a cracker and top with another cracker.
  • Place chocolate in top of double boiler; stir frequently over medium heat until melted.
  • Place cracker sandwiches onto a fork and dip into the chocolate. Drain excess chocolate and cool on waxed paper. Store in refrigerator or cover and freeze until ready to serve.

Nutrition Facts : Calories 602.1 calories, Carbohydrate 50.8 g, Fat 41.5 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 12.7 g, Sodium 515.6 mg, Sugar 24.4 g

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