Ingredients:
1 Bag Of Hershey's Premier White Chocolate Chips
1 Teaspoon Of Organic Baking Powder
3 Cups Of Whole Wheat Baking Flour
1/3 Cup Of Horizon Organic Heavy Cream
2 Large Whole Fresh Eggs
1 Cup Of Softened Margarine
1 Teaspoon Of Beanilla Vanilla Extract
1/2 Teaspoon Of Organic Baking Soda
1 Cup Of C&H Dark Brown Cane Sugar
1 Teaspoon Of Fresh Made Lemon Juice
1/2 Teaspoon Of Kosher Salt
Information:
Serving Size 48
77 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
Many thanks to Eldrick from Stanford California for allowing me to publish his Hershey's white chocolate covered animal crackers recipe. To get this recipe started, first you should preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large baking sheet, and then cover it with a wax parchment baking paper. Moving along, take out a large plastic mixing bowl, and cream your softened margarine and dark brown cane sugar together. Next beat in the organic heavy cream, large whole fresh eggs, fresh made lemon juice, and vanilla extract. Once the batter is smooth and creamy, you will then want to forcefully stir in the organic baking powder, whole wheat baking flour, organic baking soda, and kosher salt. After stirring these ingredients for two to three minutes, a rigid dough will form. Roll this animal crack dough into a ball, then place it in the refrigerator to chill for roughly one to four hours, as this will make it easier to work with. Once it has sufficiently chilled, you can go ahead and roll it out to an eighth inch thickness. Using your collection of small animal cookie cutters, make a whole bunch of animal shapes and sizes. Place these finished and cut pieces on to your cookie sheet which will be covered with baking paper. Line the animal crackers out one inch apart from one another. You will then want to bake all of your crackers for ten to fourteen minutes, and then let them cool on the baking sheet for one hour. Once cool, melt your white chocolate chips in a saucepan, then dip each individual cracker into the sauce so that it is evenly coated. Place the chocolate covered crackers on wax baking paper, then slide them into the refrigerator so that the chocolate can harden, which should take about two hours.
