Biscotti With Grasshopper Dipping Sauce - cooking recipe

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
Grasshopper Dipping Sauce
4 ounces marshmallow cream
1 tablespoon water
1 teaspoon peppermint extract
3 drops green food coloring (or more)
ADULT Version
4 ounces marshmallow creme
1 tablespoon water
1 tablespoon creme de menthe
1 tablespoon Creme de Cacao

Preparation

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.
Combine the flour, baking powder, and salt; add to butter mixture, add vanilla and mix until well blended; Fold in chocolate chips.
Preheat oven to 350 degrees, (325 convection).
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.
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.
Grasshopper dipping Sauce:Mix all ingredients together, keeps indefinitely in refrigerator; Adult version, Mix all ingredients until smooth, enjoy.