Biscotti With Grasshopper Dipping Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1/3 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup sugar or 1/4 cup splenda granular
• 1 tablespoon instant coffee granules
• 2 large eggs or 1/2 cup egg substitute
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• 4 ounces marshmallow cream
• 1 tablespoon water
• 1 teaspoon peppermint extract
• 3 drops green food coloring (or more)
• 4 ounces marshmallow creme
• 1 tablespoon water
• 1 tablespoon creme de menthe
• 1 tablespoon creme de cacao

Recipe

• 1 in a large mixing bowl, mix butter, brown sugar, sugar and coffee granules, mix at mediun speed with electric mixer until creamy; beat in eggs until blended.
• 2 combine the flour, baking powder, and salt; add to butter mixture, add vanilla and mix until well blended; fold in chocolate chips.
• 3 preheat oven to 350 degrees, (325 convection).
• 4 divide dough in half, and shape each half into a 10-inch-by-2-inch log, (dough will be very soft---for easy handling, dust hands with flour) place dough on baking sheet that has been sprayed with pan spray; bake each log for 25 minutes (15-20 for convection) or until firm.
• 5 let cool on baking sheet for 5 minutes, then remove to wire racks and cool completely; when cool, carefully cut each log diagonally into 1/2 inch thick slices with a serratered knife; return to baking sheet and bake at 350 degrees (325 convection) for 5 to 10 minutes, turn over and bake another 5 to 10 minutes, cool on wire racks; store in air tight container or plastic bag.
• 6 grasshopper dipping sauce:mix all ingredients together, keeps indefinitely in refrigerator; adult version, mix all ingredients until smooth, enjoy.