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Tuesday, November 03, 2015

Ting-a-Lings


I was rummaging through one of my baking supply shelves this morning and found several half bags of chocolate chips.  Actually, there was half a bag of semi-sweet chips and half a bag of butterscotch chips.  That was just enough to make half batch each of Ting-a-Lings, that cookie/candy treat that so many people enjoy.  My favourite is the butterscotch but I can be forced to eat even the chocolate Ting-a-Lings, if I must.

Ting-a-Lings can be made with any kind of flaked cereal like cornflakes or with chow mein noodles.  We always have corflakes in the cupboard so that's how I usually make them.  They are really a cross between a cookie and a candy but are so easy to make.  They fall under the category of a no-bake confection.  You do need to melt the chips but, after that, it's just mixing and dropping onto a waxed-paper lined pan or into cupcake liners.

You must be very careful when melting the chips.  Semi-sweet chocolate chips will melt quickly over low heat but chips like butterscotch or milk chocolate need very low heat and a longer melting time.  They will seize if heated too high. 

Ting-a-Lings
6 tablespoons peanut butter
1 package baking chips, any other flavour such as butterscotch, semi-sweet, milk or white chocolate, or even peanut butter, etc.
3 cups cornflakes
½ cup chopped peanuts or favourite nut

Melt peanut butter and chocolate chips in a large heat-proof bowl over hot water.  You want the bowl large enough to hold the corn flakes as well as the chocolate.  When melted stir in corn flakes and nuts.  Drop by tablespoons into mini cupcake liners or onto waxed or parchment paper.  Let set before removing.  Store in

Makes about 4 dozen.


Here are the two half bags of chips--semi-sweet chocolate chips on the left and butterscotch chips on the right.  They are in bowls sitting in a smaller pot of simmering water.  This is my favourite way to melt any kind of baking chip.  The butterscotch chips need a very low heat and longer melting time.

When the chips and peanut butter have melted together, add the chopped nuts and cornflakes.  Stir everything together coating the flakes with the melted mixture.

I used miniature cupcake liners for most of the Ting-a-Lings as they are easier to store and serve them this way.

As you can see, I did make a few on a cookie sheet.  I made about 4 dozen altogether from the recipe.

Store the Ting-a-Lings in the refrigerator, especially the ones made from chocolate. 

Another picture of that plate of cookies...Or are they candies? 
The butterscotch ones are my favourite.

Can you believe Christmas is just around the corner?  
Ting-a-Lings make a great addition to the Christmas cookie plate.

 Ready for Christmas!

Ting-a-Lings--Quick & Easy




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