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Two Sisters Times Two, Serial #51 and Chocolate Turtle Cookies

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I’ve always loved turtles–that is, the four-legged kind with the built-in shelter like a mobile home. I especially like the small turtles you occasionally see in your backyard or garden, the painted and box turtles that once were so common but less so now, the ones that would hide in their shells till the dog stopped barking and moved on to something more interesting (and mobile), freeing the turtle to quietly (and slowly) plod off into the weeds.

Where have those turtles gone?

Well, in honor of those garden turtles and in recognition of (and hope for) the approach of warm spring days and the accompanying greenery of grass and leaves, we’ve named this week’s recipe Chocolate Turtle Cookies. They look like little dark-shelled turtles with their legs and head withdrawn into the shell. But don’t worry. There’s no turtle inside, just peanut butter and a vanilla wafer: good stuff.

These cookies actually mimic a certain type of popular girl-scout cookie with a trademarked name we won’t use here. But I think Chocolate Turtle Cookie is a better name than that other anyway. You see, I always liked turtles and miss seeing them in my yard. This recipe is for them, and in hopes of their return–this spring and all springs.

copy cat tagalongs

Chocolate Turtle Cookies

9 vanilla wafers

3 Tablespoons creamy peanut butter

4 ounces milk chocolate chips*

1-2 Tablespoons milk

Lay vanilla wafers on a plate lined with parchment paper. Top each with a teaspoon of peanut butter. Place the cookies in the freezer for 15 minutes.

Put the chocolate and 1 tablespoon of milk in a small sauce pan and melt over low heat, stirring constantly. If the melted chocolate seems too thick, add 1 more tablespoon of milk. Once the chocolate is completely melted, turn the heat off. Place one cookie on top of a fork. Spoon melted chocolate on top to completely cover the peanut butter and cookie. Gently shake excess chocolate off. Place chocolate covered wafer back on a plate lined with parchment paper. Repeat with remaining vanilla wafers.

Place cookies back in the freezer. Allow the chocolate to set on all of the cookies. Place hardened cookies in an airtight container and store in the refrigerator.

Makes 9 cookies.

*If you can find milk chocolate candy coating, that will result in a shinier, harder outer coating. My local store did not have this product, so I used milk chocolate chips, as indicated in the recipe. If you can find candy coating, use 4 ounces and follow instructions on package for melting and dipping.

homemade tagalongs

{Adapted from Back For Seconds}

Two Sisters Times Two, Serial #51, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #51, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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