#3907 - Dove Ice Cream Bars

(by Shirley McNevich)

1 pint good quality vanilla ice cream
12oz. Dove Promises milk chocolates (unwrapped)
1/2 cup vegetable oil
popsicle sticks
sea salt

Place the pint of ice cream in the coldest part of your freezer until it is rock hard. Cover a cookie sheet with wax paper. Run some hot water in a tall glass, and place a sharp knife into the glass (so the blade gets hot). Remove the ice cream from the freezer, remove the top and place the pint of ice cream on its side on a cutting board. Cut the pint in half (through the carton and the ice cream), then cut each in half again so you end up with 4 round ice cream slices (still with the carton on them). Place them on the wax paper and place back in the freezer for 10 minutes. Remove the tray from the freezer again, remove the carton pieces from each slice, place a popsicle stick into each slice, then put them back in the freezer. Fill a small pot halfway with water, and bring the water to a boil. Turn the heat back to simmer. Place a glass bowl on top of the pot and add the unwrapped Dove chocolates and the vegetable oil--stir until melted and smooth. Remove the bowl from the heat, place it on a pot holder, and let it cool to room temperature. Once chocolate is cooled, stir it again. Dip each of the ice cream slices into the melted chocolate until coated, place them back on the wax paper and sprinkle a little sea salt on each. Return them to the freezer until solid (at least an hour).

#3845 - Vanilla Brickle Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
4 tsp. imitation vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's bits 'o brickle
sea salt (for sprinkling)

In a bowl add flour, salt, baking soda and cornstarch--stir to mix, then set aside. In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add bits 'o brickle--stir with a wooden spoon. Cover the bowl and refrigerate for 3 hours. Remove bowl from refrigerator and wait 15 minutes. Scoop out 1 TBSP of the cookie mixture, roll it into a ball and place it on a greased cookie sheet. Repeat with all dough. Sprinkle a little sea salt on the top of each dough ball. Bake at 350 degrees 10-13 minutes or until cookie edges start to brown. Cool the cookies for 5 minutes on the cookie sheets, then place them on paper towels to cool completely. Timing is important with these cookies, so bake a test cookie and keep the rest of the dough in the refrigerator until you've tested the baking time.

#3745 - Salted Toffee Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2-3 tsp. vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's Heath English Toffee Bits 'O Brickle
sea salt

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. In a bowl add flour, cornstarch, baking soda and salt--stir. Slowly add flour mixture to batter--beat. Add the toffee bits--beat until evenly distributed. Remove bowl from mixer, cover it and refrigerate the dough for 3 hours. Remove bowl from refrigerator and let the bowl sit on the counter (still covered) for 20 minutes. Take out a tablespoonful of dough at a time and roll it into a ball. Place it on a greased cookie sheet. Repeat with remaining dough. Sprinkle a little sea salt on top of each cookie ball. Bake at 350 degrees 9-11 minutes or until slightly browned around the edges. Cool 5 MINUTES on the cookie sheets before removing them to paper towels to cool completely.

#3735 - Baked Pretzel Bites

(by Shirley McNevich)

1 2/3 cups warm water
2 TBSP white sugar
2 1/4 tsp. active dry yeast
3 3/4 cups bread flour
3 TBSP melted butter (cooled to room temperature)
2 tsp. salt
2 quarts water
1/3 cup baking soda
1 TBSP Domino's dark brown sugar (packed)
coarse or flaked sea salt

Remove the bowl from a stand mixer and place it on your counter. Add the 1 2/3 cups warm water, the white sugar and the yeast. Let it stand for 15 minutes or until it starts to foam. Place the bowl on your stand mixer, using the dough hook attachment. Add the melted butter, 2 tsp. salt and all of the flour--beat with the dough hook for 5 minutes or until dough ball forms. If the dough is sticking to the sides of the bowl, add 1 TBSP more flour at a time until you get a nice smooth dough ball. Remove bowl from mixer, cover with a tea towel and let the dough rise for 1 hour. When dough is almost done rising in a pot add the 2 quarts of water, baking soda and brown sugar--bring to a boil over medium heat. Flour your counter and place the pretzel dough on the flour, flipping it so both sides get some flour. Work it carefully, then cut the dough into 8 equal pieces. Roll each dough piece into a foot long log. Cut the dough log into 2" pretzel bites, then drop the pretzel bites into the boiling water mixture for 1 minute. Use a slotted spoon to drain each pretzel bite and place them on to greased cookie sheets. Continue with more dough until the cookie sheet is full (you can put them close together because they don't get much bigger). Sprinkle the pretzel bites with flaked sea salt. Bake at 450 degrees for 5 minutes, then use tongs to flip each of them and bake 4-5 minutes longer or until golden brown. Repeat with remaining dough. If you bake them to light brown, they will be softer. If you bake them to dark/golden brown they will be crispier.

#3701 - Wonton Chips

(by Shirley McNevich)

18 square wonton wrappers
melted butter
sea salt

Cut each wonton wrapper in half diagonally so you end up with 36 triangles. Spray a large cookie sheet with Pam. Arrange the triangles on the cookie sheet (close but NOT touching each other). Use a pastry brush to brush each triangle with melted butter. Sprinkle sea salt over the tops of the triangles. Bake at 375 degrees for 9-10 minutes or until golden brown. Cool them until they firm up and are crispy.

#3576 - Dove Chocolate Caramels

(by Shirley McNevich)

1 - 11oz. bag Kraft caramels (unwrapped)
1 - 9.5oz. bag Dove Promises (milk chocolate OR dark chocolate)
sea salt
Crisco shortening

Cover a cookie sheet with wax paper. Unwrap HALF of the dove chocolates. In a double boiler over low heat add the unwrapped chocolate and 1 TBSP Crisco shortening--cook/stir until melted and smooth. Stab one unwrapped caramel with a toothpick, dip it in the chocolate to coat, letting any extra chocolate drip back into the pot. Place the chocolate covered caramel on the wax paper and lightly twist the toothpick to remove it. Use the toothpick to get a little chocolate on the end, then spread it over the hole in the chocolate covered caramel to cover up the hole. Use your fingers to sprinkle just a bit of sea salt on the top of the chocolate covered caramel. Repeat with all caramels. If you run out of chocolate, unwrap the remaining chocolates and add them to the pot with another 1 TBSP Crisco shortening, then cook/stir over low heat until melted and smooth. Let the chocolate covered caramels sit until the chocolate has firmed up.