Deep Fried Tagalongs Recipes

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Steps:

• 1 Make the Cookies: Beat the butter and powdered sugar with an electric mixer on medium speed until smooth, about 4 minutes. Add the vanilla and almond extracts, and beat until combined. 2 Sift together the flour and salt in a separate bowl. Slowly add the flour mixture to the butter mixture, beating on low speed until combined. 3 Shape the dough into a disk; wrap in plastic wrap, and chill for 30 minutes. 4 Preheat the oven to 350°F. Unwrap the chilled dough disk, and roll it out on a lightly floured surface to a 1⁄4-inch thickness. Cut the dough using a floured 2-inch round cutter, rerolling scraps once. Place the cookies 1 inch apart on parchment paper-lined baking sheets. 5 Bake until the edges just begin to turn golden, 12 to 14 minutes. Cool the cookies on the pans for 5 minutes, then transfer to wire racks, and let cool completely, about 20 minutes. 6 Meanwhile, Make the Peanut Butter Filling: Beat the peanut butter, sugar, vanilla, and salt on medium speed until well combined. 7 Mound about 1 teaspoon of the filling on top of each cooled cookie. Using a knife and starting in the middle of the mound, spread the filling down to the edge of the cookie. Repeat as you go around the cookie until the filling covers the entire top. The filling should look slightly domed in the center of the cookie. (There will be about 1⁄4 cup filling leftover.) 8 Make the Chocolate Coating: Pour water to a depth of 1 inch into the bottom of a double boiler over medium; bring to a boil. Reduce the heat to a simmer; place the chocolate in the top of the double boiler, and stir until melted. Add the vegetable oil, and stir until you have a glossy chocolate sauce. Remove from the heat. 9 Using 2 forks, dip each cookie into the coating until the cookie is completely coated on both sides, flipping over, if necessary. Lift the cookie out of the chocolate with 1 fork, using the other to scrape any excess chocolate off the bottom back into the pan. Place on aluminum foil- or parchment paper-lined baking sheets. Repeat with the remaining cookies and Chocolate Coating. 10 Chill the cookies until firm, about 15 minutes. Store leftovers (if you have any!) in an airtight container in the refrigerator to help them keep their shape.

DEEP FRIED MARS BARS

Steps:

• Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry in 375 degree fat until golden and crisp. Drain on paper toweling.

DEEP-FRIED TAGALONGS

Steps:

• Fill a medium Dutch oven halfway with canola oil and heat until a deep-frying thermometer registers 375 degrees F. Set a rack over a baking sheet.
• Put the chocolate chips in a small bowl. Heat the heavy cream in a small pot until almost to a boil. Pour the cream over the chocolate chips and allow to sit for 1 minute. Stir until completely smooth. Reserve the sauce while you fry the cookies--it will thicken as it cools.
• Whisk together the flour, powdered peanut butter, granulated sugar, baking powder and baking soda in a medium bowl. Add the buttermilk and egg and whisk until just combined.
• Add 7 cookies to the batter and use a fork to completely coat them in the batter. Add the cookies 1 at a time to the hot oil until all 7 are added. Fry, turning the cookies occasionally with a slotted spoon, until puffed and golden brown, 2 to 3 minutes. Use the slotted spoon to transfer the fried cookies to the rack on the baking sheet. Repeat the frying process with the remaining cookies and batter.
• Stack the fried cookies on a platter and sift confectioners' sugar over the top. Serve immediately with the chocolate sauce for dipping.