The cookie sticks are perfectly sweet and crunchy, and freeze great. They make a fun and yummy dessert, perfect to end the yom tov seuda on a sweet note.
Preheat the oven to 350 degrees Fahrenheit.
Combine oil, sugar, and brown sugar in a large bowl. Mix well, then stir in eggs and vanilla.
Mix to combine and add the rest of the ingredients. Mix well.
Divide the dough into three logs and place on a lined baking sheet.
Bake for 25 minutes, then cool for 10 minutes. Cut into one-inch sticks.
In a double boiler over medium heat, melt the chocolate and sugar. Add the rest of the ingredients besides the margarine.
Allow the mixture to boil for two minutes and remove from heat. Add the margarine and mix until melted and well combined.
Tips:
You can keep the fudge in the fridge in an airtight container until ready to use.
Keep on a hot plate or blech to warm up before serving.
Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Food Photography by Frady Sandel
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Amazing! Got a little creative with the design and use a different chocolate fudge/Glaze recipe (The one from the Chocolate Honey Cake by Menuchah Armel)