Recipe courtesy of Justin Warner
Delores' No Bake Moon Rock Cookies
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 67 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 262 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 67 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 262 mg
Ingredients
Directions
- Heat a skillet over medium heat and cook the pancetta until crisp.
- In a saucepan, combine the granulated sugar, 1 cup water, kumquats and cayenne and bring to a boil. Cook the kumquats until they burst.
- In a microwave, on half power, melt the butterscotch chips and kisses in a heatproof bowl. Stir in the crumbled graham crackers.
- Drain the kumquats and mix with the graham cracker mixture, salt and garam masala. Stir in the pancetta. Form the mixture into flat cakes about 4 inches in diameter.
- Garnish with powdered sugar.
