Witches Broom Sticks

Witches Broom Sticks might be just the hor d'oeuvre you are searching for. One serving contains 153 calories, 2g of protein, and 8g of fat. This recipe serves 18 and costs 17 cents per serving. 258 people have made this recipe and would make it again. It is brought to you by Half Baked Harvest. A mixture of brown sugar, butter, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 12%, this dish is rather bad. Try Witches Broom Cookies {egg and nut free}, Witch's Broom, and Witch’s Broom Brownie Treats for similar recipes.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.Take one of the cookie balls and press it onto the pretzel handle. It’s not necessary to wrap it all the way around the pretzel, just flatten the ball onto it. Once you’re happy with your broom shape, use a fork to press the bristle shapes into the cookie. You might need to reshape the cookie a little again after using the fork.Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat chocolate chips over a double boiler stirring until melted. You can also melt the chocolate in the microwave stirring every15 seconds. Remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips*. Place cookies in fridge to help the chocolate set up, thirty minutes to an hour.

 

Step by step:

1. Heat oven to 350ºF.

2. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.Take one of the cookie balls and press it onto the pretzel handle. It’s not necessary to wrap it all the way around the pretzel, just flatten the ball onto it. Once you’re happy with your broom shape, use a fork to press the bristle shapes into the cookie. You might need to reshape the cookie a little again after using the fork.

3. Bake about 12 minutes or until set but not brown.

4. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.Cover cookie sheet with waxed paper.

5. Place brooms on waxed paper.

6. Heat chocolate chips over a double boiler stirring until melted. You can also melt the chocolate in the microwave stirring every15 seconds.

7. Remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered.

8. Drizzle with melted butterscotch chips*.

9. Place cookies in fridge to help the chocolate set up, thirty minutes to an hour.

Nutrition Information:

covered percent of daily need