Ingredients:
TIMING
Prep: 20 minutes
Bake: 260 °F (130 °C) 45 minutes
Cool Off: 10 minutes
Dip in Chocolate: 20 minutes
Total Time: 1 hour 35 minutes plus time to harden the chocolate on the bottom
MAKES
30 small cookies
Cookies
1 cup (230 ml) half and half
1⁄3 cup (70 g) granulated sugar
2 tablespoons all purpose flour
1⁄2 cup (70 g) unsalted roasted peanuts
1 1⁄3 cups (1⁄2 pound / 200 g) candied fruit cake mix
Unsalted butter and all purpose flour for baking sheet
Dipping
2 ounces (55 g) dark chocolate
1 teaspoon shortening (coconut oil, crisco)
If you don’t have half and half available, use half fat free milk plus half whipping cream instead. Do not use only whipping cream since it has too much fat and it wouldn’t work.
