This version of the twice-baked Italian cookie features a triple dose of chocolate—cocoa powder, chocolate morsels and Kellogg’s Cocoa Krispies® cereal.
1. In large mixing bowl combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
2. Add flour, cocoa powder, chocolate morsels, baking powder and salt. Beat on low speed until combined. Stir in KELLOGG'S COCOA KRISPIES cereal.
3. Shape dough into two 8-inch-long rolls. Place on 2 baking sheets lined with foil. Bake at 350°F for 30 minutes. Cool slightly.
4. Diagonally cut each roll into 3/4-inch-thick slices. Place slices, cut side down, on baking sheets lined with foil. Bake at 300°F for 10 minutes. Turn slices. Bake at 300°F about 10 minutes more or until firm. Transfer to wire rack. Cool completely.
*Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon.