Recipes

Candy/Cookie Tacos

Ingredients:

• 12 - Brown Butter Cookies
• 1/8 - Cup Merckens Orange Molding Wafers
• 1/4 - Cup Chocolate Cookie Crumbs
• 1/4 - Cup Merckens White Molding Wafers
• 1/4 - Cup Ju Jubes
• 1/8 - Cup Semi-Sweet Chocolate Chips

Directions:

1. Place brown butter cookies onto a cutting board, then using a finely serrated knife gently cut cookies in half and set aside.
2. Melt white molding wafers over a double boiler and transfer into a piping bag. Place a piece of parchment paper onto a cookie sheet, then take one cookie half at a time and pipe a line of melted wafers along one of the cut edges and attach the second half of the cookie onto it to secure them into a “V” shape. Carefully rest the “taco shell” cookies onto cookie sheet to cool completely before decorating.
3. While the cookies are setting, melt semi-sweet chocolate chips over a double boiler then stir in chocolate cookie crumbs. Continue to stir until fully incorporated and the mixture develops a crumbly consistency. This will be the “ground beef” for the tacos.
4. Place green, red and white Ju Jubes onto a cutting board, and using a sharp knife cut each jujube into small pieces and separate each color on a small plate to prepare for decorating. These pieces will be the “lettuce, tomato and onion” for the taco cookies.
5. Then using a fine grater, shred orange chocolate molding wafers and transfer into a small bowl. These orange chocolate wafers will be the “cheddar cheese” garnish for the cookies.
6. Once cookies have set completely, begin decorating by placing cookie crumble inside each of the shaped cookies, then top with thinly sliced Ju Jubes. To finish decorating, top with grated orange chocolate wafers, using a butter knife or teaspoon to avoid having the wafers melt onto your fingers.

Serve at room temp.

Yield: 12 Cookie Tacos