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Chocolate Snaps

2 ounces butter
1 12 tablespoons corn syrup
2 tablespoons brown sugar
2 tablespoons flour
2 tablespoons ground hazelnuts
6 ounces dark chocolate


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.

Source: www.food.com