Ingredients
| salted butter: 2 oz |
| light corn syrup: 1 1/2 Tbl |
| light brown sugar (packed): 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| hazelnuts - filberts (ground): 2 Tbl |
| dark chocolate: 6 oz |
Chocolate Snaps
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
40 serving(s)
Tags
Method
- Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
- Remove from heat; add flour and ground hazelnuts and mix well.
- Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
- Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
- Cool to room temperature on a wire rack.
- Melt dark chocolate.
- Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
- Store in an airtight container in a cool place for up to 2 days.