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British Recipes

Chocolate Chip Cookie Dippers & Hot Chocolate

Chocolate Chip Cookie Dippers & Hot Chocolate

Chocolate Chip Cookie Dippers & Hot Chocolate

Sharing Dish | with White Chocolate Chips and Salted Caramel Sauce

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Ace the new school year with these crowd-pleasing, perfect for fuelling studious brains and busy parents alike. These Chocolate Chip Cookie Dippers & Hot Chocolates are kid-approved and perfect for enjoying together after school.

Allergens:

Egg

•Cereals containing gluten

•Milk

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Chocolate Chip Cookie Mix

(Contains: Egg, Cereals containing gluten, Milk, Soya)

90 grams

White Chocolate Chips

(Contains: Milk, Soya)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

Not included in your delivery

2 tbsp

Water

500 milliliter(s)

Milk

Nutritional information

Energy (kJ)5268 kJ

Energy (kcal)1259 kcal

Fat60.1 g

of which saturates29.9 g

Carbohydrate154.7 g

of which sugars128.1 g

Protein22.5 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Muffin tin

•Knife

Instructions

Make the Cookie Dippers

1

a) Preheat your oven to 190°C/170°C fan/gas mark 5. Line a loaf tin with baking paper.

b) In a medium bowl, combine the cookie mix, white chocolate chips and water (see pantry for amount). Mix until you have a stiff dough.

c) Pop the cookie dough into your tin, pressing to the edges to evenly cover the bottom of the tin.

d) Pop onto the middle shelf of your oven until golden, 20-22 mins.

Cut the Cookie

2

a) Once baked, allow the cookie to cool in the tin for 15 mins. Without removing the cookie from its tin, cut the cookie in half horizontally, then slice vertically 4 times to create 8 equal cookie dippers.

b) Allow the cookie dippers to cool completely in the tin before removing and then gently breaking apart.

Make the Hot Chocolate

3

a) Pop the chocolate chips, salted caramel sauce and one quarter of the milk (see pantry for amount) into a large saucepan.

b) Stir on medium-high heat until the chocolate is fully melted, 2-3 mins. Slowly add the remaining milk, stirring until the milk is hot, 1-2 mins.

c) Divide the hot chocolate between your serving mugs with the cookie dippers on the side for dunking.

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