These Homemade Pepero sticks are a must try Korean snack that's both fun and tasty! And don't forget to dip, drizzle and sprinkle for all that jazz!!
Prep Time1 hourhr45 minutesmins
Cook Time15 minutesmins
Course: Snack
Cuisine: Korean
Calories:
Author: Seasoned by Jin
Ingredients
3ozbutterroom temp.
3ozpowered sugar
¼tspvanilla extract
1largeegg used 1.8oz, room temp.
6ozall purpose flour
1/3cupalmond flour
½tspsalt
¼tspbaking powder
1TbspCreamer powder
Chocolate Dip
1cupSemi Sweet Chocolate Chips
½cupwhite chocolate chips
1Tbspvegetable oil, divided
Sprinkles
handfulDehydrated Strawberry chunksmade into fine flakes
handfulAlmondsfinely crushed
Instructions
In a large mixing bowl, mix butter and powdered sugar until smooth. Add vanilla and eggs and mix well.
Sift all the dry ingredients together into a small bowl. Then pour them into the wet batter. Mix well, but don't over handle. Make one big dome and store in a ziplock bag and keep in fridge for 1 hour.
Preheat oven to 350 degrees Fahrenheit.
Divide the dome into 4 balls. Roll each ball into 1/4" thickness. With sharp knife, slice 1/2" wide strips. Immediately place them on a lined cookie sheet. Making sure each cookie is straight as possible. Use a straight ruler if needed. Set them 1/2" apart on the pan.
Bake for 12-14min. If the pan is small and dark colored, lesson cooking time.
Chocolate Dipping/Decoration
In a double boiler, gently melt dark chocolate chips. once the chocolate is 3/4 way melted, add 1/2 Tbsp of oil. Keep stirring and melting until chocolate has a smooth consistency.
Repeat the same steps for white chocolate. Once its cooled a bit, add it into a piping bag or a zip lock bag. Snip the tip.
First dip the cookies into the dark chocolate, scoop up chocolate with spoon and then smooth down with spoon. Rest on a wire rack to dry. Once dry, drizzle the white chocolate and decorate as needed. Sprinkle with toppings and lay on a tray to dry completely.