COOKIE NUGGETS WITH BUTTERSCOTCH DIP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cookie Nuggets with Butterscotch Dip image

I got this idea from Taste of Home. I didn't have any pound cake so I looked in my pantry to see what I could use. -I had a box of broken Nilla Cookies in a box- you know the ones you make pie crust or dessert crust with.You could also use any broken cookies that no one wants to eat -that are left on the bottom of the cookie jar..if there are any-that is! Crackers will work too. Well enjoy. Kids will love these.

Provided by Pat Duran @kitchenChatter

Categories     Other Appetizers

Number Of Ingredients 13

24 to 30 - broken cookie, cracker or corn chip pieces
COOKIE NUGGET BATTER
1 1/2 cup(s) powdered sugar
2 tablespoon(s) water
1 tablespoon(s) light corn syrup
1 tablespoon(s) peanut butter or if allergic use just soft margarine
1/2 teaspoon(s) vanilla extract
2 cup(s) finely chopped salted peanuts or other nuts
DIPPING SAUCE
3 ounce(s) pkg butterscotch instant pudding or vanilla
1 1/2 cup(s) milk
2 teaspoon(s) honey
1 tablespoon(s) powdered sugar

Steps:

  • Cookie Nugget Batter: Combine the powdered sugar,water,corn syrup, butter and vanilla in a medium mixer bowl beat on low until blended. Beat on high until smooth. set aside.
  • Dipping Sauce: Combine the instant pudding and the milk, in a medium bowl;whisk until blended. Add the honey and powdered sugar. Whisk until blended.
  • Assembly: Dip cookie pieces or crackers or corn chips in the the cookie nugget batter; then roll in the peanuts or other nuts to coat. Dip coated cookie pieces into the sauce and enjoy!

There are no comments yet!