Cookie Nuggets with Butterscotch Dip

Pat Duran

By
@kitchenChatter

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.


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Comments:

Serves:

24-30 servings

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

24 to 30
broken cookie, cracker or corn chip pieces

COOKIE NUGGET BATTER

1 1/2 c
powdered sugar
2 Tbsp
water
1 Tbsp
light corn syrup
1 Tbsp
peanut butter or if allergic use just soft margarine
1/2 tsp
vanilla extract
2 c
finely chopped salted peanuts or other nuts

DIPPING SAUCE

3 oz
pkg butterscotch instant pudding or vanilla
1 1/2 c
milk
2 tsp
honey
1 Tbsp
powdered sugar

Directions Step-By-Step

1
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.
2
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.
3
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!

About this Recipe

Main Ingredient: Sugar
Regional Style: American