Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix binging is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Peanut Butter and Mocha Checkerboards

4.5 by 6 people
19K views
Rate me!
  • Yields: about 48 cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • Freeze: About 1 hr 30 mins

Peanut Butter and Mocha Checkerboards

Ingredients

Directions

  1. In a large bowl combine butter, shortening, and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in the one egg, the coffee, espresso powder, vanilla, and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir 2 ounces melted chocolate into one dough portion. Cover and chill both dough portions about 1 hour or until easy to handle.
  2. Place each dough portion between two sheets of waxed paper. Roll each portion into a 5-inch square. Remove top layers of waxed paper. Brush the top of the chocolate dough with beaten egg white. Carefully invert peanut butter dough on top of the chocolate dough. Remove waxed paper. Trim edges to make a 4-1/2-inch square. Wrap dough in waxed paper or plastic wrap. Cover and freeze about 1 hour or until dough is easy to handle.
  3. Cut dough square into six 4-1/2x3/4-inch strips. Working carefully, but quickly, lay one strip, cut side down, on a work surface and brush with egg white. Top with another strip, cut side down, so that the opposite colors/flavors meet; transfer the stack to a baking sheet or tray. Repeat with the remaining strips to make three stacks total. Cover and freeze about 30 minutes or until dough is firm enough to slice.
  4. Preheat oven to 350 degrees F. Cut each stack crosswise into about 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet.
  5. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.
  6. In a small saucepan heat and stir 2 ounces chopped chocolate over low heat until chocolate is melted and smooth. Place melted chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag, piping bows or desired designs on cookie tops. Let stand until chocolate sets.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Peanut Butter and Mocha Checkerboards)

    Per serving:
  • 73 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 80 mg sodium,
  • 9 g carb.,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...