Savor the contrast of BROOKSIDE dark chocolate and the light and smooth vanilla crème filling.
36 vanilla creme filled sandwich cookies
3 tablespoons raspberry fruit jam or preserves, divided
2 cups (12 oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 tablespoons shortening (do not use butter, margarine, spreads or oil)
1 cup (5-oz. pkg.) BROOKSIDE Dark Chocolate Crunchy Clusters, divided
CHIP DRIZZLE (recipe follows)
Cover tray with wax paper or parchment paper; set aside. Stir raspberry jam to soften; spread 1/4 teaspoon on top of each cookie.
Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Drop cookies into chocolate mixture, one at a time. Using fork, push cookie into chocolate so that it is completely covered. Remove from chocolate, tapping fork lightly on edge of bowl to remove excess chocolate. Place on prepared tray. Top each cookie with about 1 teaspoon crunchy clusters, breaking into smaller pieces if necessary. Allow chocolate to firm slightly before adding drizzle.
Prepare WHITE CHIP DRIZZLE; drizzle over cookies. Place in refrigerator 15 minutes or until set. Store cookies in cool, dry place. Makes 36 cookies.
WHITE CHIP DRIZZLE 1/2 cup HERSHEY'S Premier White Chips 2 teaspoons shortening (do not use butter, margarine, spreads or oil)
Place white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating until chips are melted and mixture is smooth when stirred.