Candy Corn on the Cob with No-Egg Cookie Dough Center

 

Candy Corn on the Cob with No-Egg Cookie Dough Center
Serves 8
Everyone Loves corn on the cob! Fool your friends by serving this candy corn version. It's yummy! Best of all... if you get a craving for cookie dough, you can eat this version without fear of getting Salmonella.
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Ingredients
  1. 1 cup flour
  2. 2 tablespoons flour
  3. 1⁄2 teaspoon baking soda
  4. 1⁄4 teaspoon salt (can be left out or reduced to just a pinch)
  5. 1⁄2 cup margarine
  6. 6 tablespoons granulated sugar
  7. 6 tablespoons brown sugar
  8. 1⁄2 teaspoon vanilla extract
  9. 1 cup semi-sweet chocolate chips
  10. water (add small amounts until the dough is proper consistency(about 1/8 cup at a time to avoid making it)
Instructions
  1. Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
  2. Roll the dough into long 2 inch tubes, can be any size but I recommend short as when you leave the cobs out, they will start to soften. You want to keep them chilled as long as possible.
  3. Stick the candy corns in the dough to make it look like corn rows. You can use brown and yellow to give it that Indian corn effect. Place these all around the dough until you have a corn cob look and feel.
  4. Serve chilled.
Notes
  1. For cookie dough lovers - Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade ice cream, or frozen yogurt!
  2. You can also use marzipan for the cob as it will work just as well.
The Halloween Cookbook http://thehalloweencookbook.com/

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