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Categories:
butter sugar almond milk flour cocoa baking powder salt Ricemellow Creme weight Bittersweet Chocolate caramel sauce
Viewed: 67 - Published at: 3 years agoIngredients
- 4 Tablespoons Earth Balance Butter Substitute
- 1/4 cups Sugar
- 2 Tablespoons Almond Milk (or Other Non Dairy Milk)
- 3/4 cups Unbleached All-purpose Flour
- 1/3 cups Cocoa Powder
- 1/8 teaspoons Baking Powder
- 1/8 teaspoons Salt
- 1 tub Ricemellow Creme, 10 Ounce Tub
- 9 ounces, weight Bittersweet Chocolate
- 1 jar Caramel Sauce, 7 Ounces Or More
Method
- Preheat your oven to 325°.
- Refrigerate the Ricemellow creme.
- Cream the butter substitute and sugar until light and creamy. Add the almond milk and beat until blended.
- Whisk together the flour, cocoa, baking soda and salt.
- Stir into the butter mixture. Form the dough into a disc, wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough to 1/8-inch thick and cut out cookies. (you can re-roll the scraps).
- Bake for 14 minutes and allow to cool completely.
- Drop about a teaspoon of Ricemellow onto each cookie and put them in the freezer for at least an hour.
- Melt the chocolate in a double boiler (or bowl over a pot of water). Using a teaspoon, drizzle the chocolate over the cold, Ricemellow-topped cookies by pouring it off the end of the spoon.
- Put the mallomars back into the freezer for 10 minutes to harden up.
- Repeat using your favorite heated caramel sauce and once done with this step, again return to the freezer.
- Store the mallowmars in your freezer until you're ready to eat them.
- Use organic ingredients whenever possible.
