Chocolate Snaps

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READY IN: 20mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
  • Remove from heat; add flour and ground hazelnuts and mix well.
  • Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
  • Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
  • Cool to room temperature on a wire rack.
  • Melt dark chocolate.
  • Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
  • Store in an airtight container in a cool place for up to 2 days.
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