Semi Homemade Flaky Flix Food

SEMI-HOMEMADE FLAKY FLIX

Steps:

• Melt the chocolate chips in a double-boiler or in a bowl set over a pot of simmering water.
• While chocolate is melting, line a large baking sheet with parchment or a silicone mat.
• Pour corn flakes into a wide bowl. Crush the flakes with the flat bottom of a wide glass, measuring cup, etc. The flakes should be small but not crushed to a powder.
• When the chocolate has melted, remove it from the heat and bring to the work area.
• Using tongs, dip a fudge stick in the melted chocolate and shake off any excess. You want the cookie covered completely but only by a thin layer of melted chocolate. You need to do this step quickly so that the cookie doesn't start to come apart in the hot melted chocolate.
• Place the dipped cookie in the crushed cornflakes. Scoop cornflakes from the side and cover the top of the cookie. Squeeze gently so that the cookie is covered on all sides by a thin coating of corn flakes. Shake off any excess corn flakes and place on the sheet.
• Repeat with remaining cookies. On the sheet, cookies can be placed side by side and even stacked if necessary.
• Place the completed cookies in the refrigerator for at least 30 minutes or until the chocolate has hardened. Store in an airtight container in the refrigerator until ready to serve.
• If you have any excess chocolate and corn flakes, mix them together and spread out the mixture thinly on a parchment-lined sheet and refrigerate until hardened, for a homemade crunchy chocolate bar.

FLAKY CREME-FILLED COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; wrap in plastic. Refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely., Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar., TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half of the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.