cookie nuggets with butterscotch dip
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.
prep time
25 Min
cook time
method
No-Cook or Other
yield
24-30 servings
Ingredients
- 24 to 30 - broken cookie, cracker or corn chip pieces
- COOKIE NUGGET BATTER
- 1 1/2 cups powdered sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 1 tablespoon peanut butter or if allergic use just soft margarine
- 1/2 teaspoon vanilla extract
- 2 cups finely chopped salted peanuts or other nuts
- DIPPING SAUCE
- 3 ounces pkg butterscotch instant pudding or vanilla
- 1 1/2 cups milk
- 2 teaspoons honey
- 1 tablespoon powdered sugar
How To Make cookie nuggets with butterscotch dip
-
Step 1Cookie 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.
-
Step 2Dipping Sauce: Combine the instant pudding and the milk, in a medium bowl;whisk until blended. Add the honey and powdered sugar. Whisk until blended.
-
Step 3Assembly: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Category:
Cookies
Category:
Puddings
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Method:
No-Cook or Other
Culture:
American
Ingredient:
Sugar
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