These were really good, but the confectioner's coating wasn't good on them, and was a disaster to roll in sprinkles. Next time, I'll use my recipe that's for dipped cookies: melt 12 oz. butterscotch chips, 12 oz. chocolate chips, and half a block of paraffin (wax for candy making) in a double boiler, mixing with a wire whisk until smooth. The mixture turns out very silky, and stays that way. It is a fantastic tasting and easy-to-work-with dip. I used chocolate cake and coconut-pecan frosting, and it was really good (but VERY sweet). I let the cake cool for 30 minutes before mixing in the frosting (used a hand mixer). Putting them in the freezer for a minimum of 3 hours is a must! Thanks for the recipe!
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These were really good, but the confectioner's coating wasn't good on them, and was a disaster...