Chipits ~ Kitchen - Tested Recipes

Probably everyone has heard of the Chipits brand. It's unmistakable silver and yellow chocolate chip package has grace many pantries, even mine. Not surprised they made a recipe book geared towards the products they offered at the time of print. This is the third printing and looks to be some time ago, as no date is indicated. Chocolate chip cookies are a classic and the recipe has become more recognizable thanks to the Chipits brand. It is known as that chocolate chip cookie in some baking circles.

Flipping through this wee pocket sized recipe book the standard recipes are shared, Magic Bars, Brownies, Fudge, Refrigerator Squares, and cake. There are a few variations worth trying. Oddly enough the recipe I want to share doesn't use their classic chocolate chips instead it uses ginger - True Root Ginger as stated by the VanKirk Chocolate Corporation. I am unsure what that is because I can not find any information on that product. I may assume it is like a form of candied ginger. 

Ginger - Coconut Tarts

--------------------------------------------------------------------------

Pie paste (pastry) or 14 ready made tart shells 

4 tablespoons butter

1/2 cup lightly-packed brown sugar

1/2 cup corn syrup

1 egg unbeaten

1/4 teaspoon salt

1/2 teaspoon vanilla

3 tablespoons cut up VanKirk True Root Ginger*

1/2 cup chopped nuts

1/3 cup cut-up shredded coconut

*Please note the recipe is as shown in the recipe book. I am assuming when it states True Root Ginger they could mean something like a candied ginger rather than fresh ginger root. As far as the cut-up shredded coconut, do not exactly know what they mean by that because shredded coconut comes in different shreds so no need to cut it up unless it is excessive long or thick. 

Line about 14 average - sized tart pans with rolled - out pie paste. (pie pastry) 

Cream the butter and blend in the brown sugar and corn syrup; add the unbeaten egg and beat throughly with mixing spoon. Stir in the salt, vanilla, ginger, nuts and coconut. 

Spoon filling into the raw tart shells. Bake in a hot oven, 450ºF, for 12 minutes; lower heat to moderately hot, 375º, and continue to bake until filling is golden - about 15 minutes longer. Yields - about 14 average - sized tarts. 

This is how wee this recipe book is. It can fit in the palm of my hand. I bought this second hand and inside was a handwritten recipe for brownies. Which is a wonderful bonus.

Hope everyone is having a good week. - JD