Ingredients
3/4 cup flour
1/2 cup reduced
fat potato chips, crushed fine (put them in a zippered plastic bag and
roll them with a rolling pin to crush them
1/4 cup pecans, toasted and chopped very fine
1/4 teaspoon salt (yes, really! Don't leave it out.)
8 tablespoons butter, cut into 8 pieces and slightly softened
1/4 cup granulated sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 teaspoon vanilla extract
10 ounces chopped bittersweet chocolate
Directions
1. Preheat oven to 350 and line two cookie sheets with parchment paper.
2. Combine potato chips, flour, pecans and salt in a bowl.
3. Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.
4. Slowly add flour mixture until completely combined.
5. Roll dough
into 1-inch balls and place on cookie sheet about 3 inches apart.
Flatten dough balls with your fingers until they are 1/4 inch thick.
6. Bake for 5
minutes, rotate cookie sheet and bake for another 5 minutes, watching
the cookies during the second 5 minutes to make sure they don't get too
brown. Cool for 5 minutes on the cookie sheet, then cool completely on a
rack.
7. Melt the
chocolate slowly in a double boiler, stirring until smooth. Dip each
cookie almost halfway in chocolate, place on a cookie sheet covered with
waxed paper and refrigerate until chocolate has hardened.
Stir then dip tops of oreos in chocolate. Use spoon to spread
evenly. Sprinkle with sprinkles then place onto foil, parchment or wax
paper to dry. Continue dipping until Oreos and chocolate is used up.
Serve room temperature or chilled, Enjoy!!
