1/3 Photos of Mother's Day Slipper Cookies
Kathy at Food.com's Note:
Beth at the Hungry Happenings blog is one creative gal. She came up with this method of making slippers out of Nutter Butter cookies. I've got to say, initially, I was scared to death to make these slippers, but they were so much fun to make, and looked adorable on the dessert buffet. www.hungryhappenings.com
My Private Note
Units: US | Metric
- 15 Nutter Butter sandwich cookies
- 1 cup creamy peanut butter
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream or 1 tablespoon half-and-half cream
- 1/8 teaspoon salt
- 1 -1 1/4 cup powdered sugar
- 20 ounces pink candy melts (for Mom) or 20 ounces light chocolate candy melts (for Dad)
- parchment paper
- 1You will also need a rotary-style cheese grater and a wire mesh cooling rack. Read the directions before starting so you're comfortable with the steps.
- 2Separate the Nutter Butter cookies and scrape away the peanut filling -- use a knife or spatula. Save the filling for another use or use it in place of some of the peanut butter in the peanut butter "fudge." You could leave the cookies whole, but you'd have very thick slippers.
- 3Grate 4 ounces of the candy melts using a rotary-style cheese grater. Place shavings in a bowl.
- 4Make the peanut butter "fudge." Combing the peanut butter, butter, cream, and salt in a microwave-proof bowl. Microwave for 30 seconds, then stir. If butter is not completely melted, microwave 20 more seconds. Stir. Next add powdered sugar 1/3 cup at a time, stirring after each addition. Kneading with your hands if necessary. Stop when you have a nice, pliable consistency. You don't want the fudge to be too dry. A little less than 1 cup of powdered sugar worked for me. If it's too dry, add a tiny bit of cream and stir/knead.
- 5Using a mini ice cream scoop or teaspoon, divide the peanut butter fudge into 30 balls (about 2 teaspoons each). Place the ball on the end of a cookie. Form the ball into the front part of the slipper, pinching/sealing the front edges to the cookie. Use the end of a wooden spoon (or your finger) to hollow out an indentation where a foot would slide into the slipper.
- 6Lay a large piece of parchment paper on the counter top. Place a wire mesh cooling rack over the paper.
- 7Melt the remaining 16 ounces of candy coating in the microwave (or double boiler) per the directions on the package.
- 8Dip each slipper into the candy coating, making sure all the crevasses are coated, especially the inside of the slipper. Shake off excess and place on wire mesh rack. Repeat with remaining slippers. For the next step, the candy coating should not completely set, but it should not be too hot or it will melt the shavings.
- 9Using a spoon sprinkle the shavings over the slippers. You may need to pick up each slipper to sprinkle shavings over the sides. If you run out of shavings, use the shavings that fall below the wire mesh cooling rack.
- 10Freeze the slippers for 5 minutes to set, then bring to room temperature and serve.
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Nutritional Facts for Mother's Day Slipper Cookies
Serving Size: 1 (21 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 108.1
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 1.8 g
- Cholesterol 2.7 mg
- Sodium 75.3 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 0.6 g
- Sugars 7.1 g
- Protein 2.7 g
The following items or measurements are not included:
pink candy melts