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Hi! I’m Betty, welcome to Betty’s Kitchen. Today, we’re going to do our second sandwich cookie. It’s going to be the Dark Chocolate Sandwich Cookie and I’ll show you what it looks like. When we’re finished we’ll have a plate of this that are square and coated in dark chocolate. What we are going to need are some Wheat Thins. Now this is a 10-ounce box and I have added about all of those onto the flat dish. I’ve used some of them already. You might not need all of them. You may only need like few, but you’ll need Wheat Thins. You can you use reduced fat Wheat Thins if you like to. These are just the original.
I’m going to need some Nutella spread, this is 13 ounces. You won’t use all of this. You will be spreading a little bit on various Wheat Thins. The coating is semi-sweet chocolate chips. Now, this happened to be mini-chips and this is 12-ounce bag. You don’t need all of that probably, depending on how much you plan to do. You might want to empty half of the bag at a time into a double boiler. Double boiler is just a sauce pan over heated water and that allows you to come up with a liquid to coat the cookie sandwich wet.
So let me get you started by taking Wheat Thins and I want to get mine regularly shaped and also there was one side that is flatter than the other so I did the spreading to the side and I will tell you that Nutella is rather liquid. You might want to refrigerate that first or else it might be a little runny. I have not refrigerated this. It makes a little more difficult but you can make it easier on yourself if you just refrigerate that.
By the way, Nutella is a hazelnut spread with skim milk and cocoa. So there are some extra chocolate on the inside along with the hazelnut. When you finished spreading that, cut it off with identical Wheat Thins. Again, one side is flatter than the other so put the flat side down. So you spread on the flat side and then you put the flat side down to make a little sandwich. I have a few sandwiches made up already.
As you can see you probably want to put them on flat plate or tray and then just take anyone of those and get ready to dip it into the melted semi-sweet chocolate. This is a little tricky because if you leave it too long the sandwich will fall hard and you don’t want that to happen but you do want it completely coated both on the upper sides and the lower sides. So when you have it coated to the wheat’s, eat it if you want and take some tongs and lift it up. You might want to shake up a little bit of that and then transfer to wax paper which is on a flat plate or tray and then you will have some time to work with it, the design of it, if you want to swirl it on the top, move it over, then it will start setting up and that’s what you want to happen.
You want this to set up and then when they’re set up, you would like them off from wax paper and they will look like this. In order to speed up the setting up of your cookies, you can put them in the freezer section or in refrigerator section but the freezer section of your refrigerator and it will take about 10 to 15 minutes to be able to complete the set up. So let’s see what finished product looks like.
Remember how I made. It’s just a little sandwich made of two Wheat Thins with Nutella in between and it’s coated with semi-sweet chocolate. Someone take a little bite, just so you can see the center and actually you can’t see it very well I’m sure from there but with a little coating of Nutella inside. When you get that melt, salty flavor, the salt coming from the Wheat Thins as well as the Nutella it tastes very good. It’s very quick and easy. It’s great for parties and a finger pick-up food. I hope you like it.