Blueberry White Morsels Biscotti

• 1 (18 1/4 ounce) package blueberry muffin mix, with can blueberries
• 3/4 cup flour
• 1/2 cup butter, melted, cooled
• 2 large eggs, beaten
• 2 cups NESTLE(R) TOLL HOUSE(R) Premier White Morsels, divided

1. Preheat ove to 350 degrees F.
2. Grease 2 baking sheets.
3. Drain blueberries; set aside.
4. Combine muffin mix, flour, butter and eggs just until combined in large bowl.
5. Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
6. Shape half of the dough into a 12inch long roll (dough may be sticky).
7. Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
8. Repeat with remaining dough.
9. Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
10. Cool on baking sheets on wire rack for 1 hour.
11. Cut each roll diagonally into 3/4 inch slices with serrared knife.
12. Place slices, cut sides down on ungreased baking sheets.
13. Bake for 10 minutes.
14. Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
15. Transfer to wire racks and let cool.
16. Place remaining morsels in small heavy-duty plastic bag.
17. Microwave on High (100%) power for 20 seconds, knead bag to mix.
18. Microwave at additional 10-second intervals, kneading until smooth.
19. Cut a small hole in corner of bag; squeeze to drizzle biscotti.
20. Let stand until drizzle is set.
21. Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

muffin mix, flour, butter, eggs, white morsels

Taken from www.food.com/recipe/blueberry-white-morsels-biscotti-220758 (may not work)