Bacon and Eggs
This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 61 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 44 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| folate | 3 |
With these tiny plates of bacon and two eggs, you can eat breakfast any time of day! Reader Emily Bickell of Kitchener, Ont., exchanges these playful cookies every holiday season. If you are a Dr. Seuss fan, use green candy-coated chocolate pieces instead of the traditional yellow for yolks.
Ingredients
- 24 plain oval cookies, such as Arrowroot
- 4 oz white chocolate, chopped
- 48 pretzel sticks
- 48 yellow candy coated chocolate pieces
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. With dab of white chocolate, stick 2 pretzels together; press to stick onto centre of 1 cookie. On each side of pretzels, spoon scant 1/2 tsp (2 mL) white chocolate onto cookie; spread slightly to form egg whites. Press 1 chocolate piece onto centre of each white to make yolks.
Repeat with remaining cookies, white chocolate, pretzels and chocolate pieces. Refrigerate until firm, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week.)
Source : Canadian Living Magazine: December 2003
- Keywords : Dessert; Kid-Friendly; Chocolate; Make-Ahead; Refrigerate/Chill;
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