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    September 19, 2018
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IGA REESEE RAY Recipe Helpers A swect and savory Hallowcen freaf GRILLED CHOCOLATE CHIP COOKIE BACON SMORES 12 thick-cut slices bacon (hickory smoked, Applewood smoked or maple) 12 large marshmallows 12 2-inch squares chocolate good quality 12 skewers 12 tablespoons butter, softened 3 cups brown sugar 1 cup sugar 2 teaspoons vanilla 1 egg plus 1 egg yolk 2 cups flour 13.4-ounce box instant French vanilla pudding mix, dry, not prepared 1 teaspoon baking soda 1 teaspoon salt 2 cups semi-sweet chocolate chips Bacon makes cveryfhing befer cven Smores! Make the cookies: In a bowl, cream together butter, sugar and brown sugar for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add dry ingre- dients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour. Preheat oven to 350 F Roll dough into balls (about 11U2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes, until lightly browned on top. Allow to cool 5 to 10 minutes on baking sheet before transferring to a cooling rack to cool completely. To grill the bacon: Heat a grill to medium-high heat. Thread bacon onto skewers in an S-shape. Place skewers directly on grill and cook 8 to 12 minutes, rotating as needed to ensure even cooking. Transfer to a plate, let cool and then remove bacon from skewers. Set aside. Meanwhile, roast the marshmallows: Roast marshmallows directly over the grill using skewers or roasting sticks until cooked to your preference. Assemble s'mores: Flip one cookie over so it's upside down. Place a square of chocolate on top of the upside-down cookie, then top with grilled marshmallow, bacon and a right side-up second cookie. Serve immediately. 203 2nd Street NW,Sidney 482-3737 Fax:482-3739 Hours:6 a.m.-10 p.m. every day Major Credit Cards Accepted o Montana owned and operated