Description
These St. Patrick’s Day Leprechaun Hat Cookies are adorable and delicious treats perfect for celebrating the holiday. They feature fudge-striped shortbread cookies topped with marshmallows and coated in chocolate, finished with a festive green sugar band and a yellow frosting buckle. Easy to make and fun for all ages!
Ingredients
Scale
Fudge-Striped Shortbread Cookies:
- 1 package (16 oz)
Chocolate Coating:
- 1 bag (11 oz) chocolate candy melts or semi-sweet chocolate chips
- 1 tablespoon butter or shortening (optional, for thinning chocolate)
Marshmallow Topping:
- 1 bag (10 oz) large marshmallows
Decorations:
- Green sanding sugar
- Yellow frosting or gel icing (for belt buckle)
Instructions
- Prepare the Chocolate Coating: Line a baking sheet with parchment paper. Melt the chocolate candy melts or chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Thin the chocolate with butter or shortening if necessary.
- Assemble the Cookies: Dip a marshmallow in the melted chocolate and attach it to a fudge-striped cookie. Repeat for all cookies, placing them on the baking sheet. Let the chocolate set slightly, then coat each marshmallow completely with chocolate. Sprinkle green sugar around the base for decoration.
- Add the Finishing Touches: Once the chocolate hardens, pipe a yellow square on the front of each cookie to create the buckle. Allow the icing to dry before serving or storing.
Notes
- You can use colored candy melts for a more vibrant appearance.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 13g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
