It’s Super Bowl weekend! Wahoo! And while everyone is working on wings, tacos and burgers…I’m over here working on my sweet tooth. I am serving up the best dessert this Sunday for the big game by putting a big twist on my favorite snack…nachos. I found this recipe on Cupcake Project but made some tweaks for the big game. They’re actually super easy and SO tasty. I know, I know it’s not the right blue for the Pats but you get the point 🙂
OK first up those aren’t chips, they’re cookies! And here’s how to make them.
For the cookie chips:
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- Blue and Red sanding sugars (or whatever colors you want)
How to make the cookie chips:
- In a medium-sized mixing bowl, mix together flour, milk, yeast, and salt until stiff.
- Cut the butter into four pieces and mix them in one piece at a time, beating for a full minute between each addition and an additional three minutes after the last addition. The dough should look smooth and satiny.
- Place dough in an oiled bowl that gives it a little room to rise, cover in plastic wrap, and refrigerate for at least two hours or overnight.
- When ready to bake, preheat oven to 275 F.
- Sprinkle a work surface liberally with one color of sanding sugar as you would flour.
- Divide dough in half and place one half on the sanding sugar and the other half back in the refrigerator.
- Place some more sanding sugar on top of the dough and roll the dough out to 1/8″ thick. Add more sanding sugar to the top of the dough and also lift the dough and add more to the bottom as needed to fill spaces that don’t have many or simply to keep the dough from sticking.
- Use a pizza wheel or a knife to cut the dough into triangles.
- Roll sheets of aluminum foil into logs and place on cookie sheets.
- Spray foil with non-stick cooking spray.
- Drape dough triangles over foil logs.The dough doesn’t expand much in the oven, so the cookies can be very close together.
- Repeat with remaining dough.
- Bake for 60 minutes or until the cookies have puffed up slightly and are a light brown color (these take a little longer to bake than Arnhem cookies because the cookies aren’t directly touching the cookie sheet).
- Cool on a cooling rack.
Now for the fun part…loading up the nachos. Here’s what I used:
- chopped strawberries
- mini chocolate chips
- caramel sauce
- chocolate sauce
- whipped cream
- chopped Reese’s peanut butter cups
I place the cookies on my favorite football field platter. Then I drizzled with caramel and chocolate. I sprinkled strawberries, mini chocolate chips and Reese’s cups. I topped with a dollop of whipped cream.
You can load them with anything you want! And change the colors for any game day or party. Enjoy!