Apple Cider Donut Snaps
Every weekend from September to November, regardless of the weather or my geographic location, I want, nay, I NEED an apple cider donut.
I just can't imagine a fall without my weekly fix. When brainstorming for a fall snap at Milk Bar, I was the first to shout "Apple Cider Donut Snap!" (That was right after I screamed "Apple Cider Donut Cake! Apple Cider Donut Truffles!") Let’s just say the team saw it coming. And, boy, did we knock it out of the park.
Make the wafers and caramel a few hours in advance of making the chocolate coating and assembling the snaps.
Ingredients:
1 recipe Cinnamon Donut Wafers (recipe follows), cooled completely
¾ cup Apple Cider Caramel (recipe follows), cooled completely
14g Cheerios cereal 120 pieces (about ½ cup)
1 recipe of White Chocolate Coating
25g turbinado sugar 2 T
2g ground cinnamon ½ tsp
Instructions:
Cookie Base & Flavor Center: Top each wafer with 1 tablespoon of the caramel don’t get greedy!
Using the back of your spoon, spread it evenly across the surface, but don’t spread it all the way to the edge. (You don’t want it pouring over!)
Crunchy Layer: Place about 10 Cheerios on top of the caramel layer, pushing lightly so they stay in place.
Transfer the wafers to a plate or baking sheet and pop them in the freezer to ensure maximum coolness while you set up your dipping and topping stations.
Coating: Put a large piece of parchment paper or a silicone baking mat on the counter or pan-spray two sheet pans.
Reheat the chocolate coating in the microwave in 15-second spurts to ensure it’s warm and fluid. Repeat this warming process as needed if your coating cools down and thickens or forms lumps.
Pull the cookies out of the freezer and, one at a time, dunk each cookie, Cheerio-side down, into the melted chocolate.
Use a fork to flip the cookie right-side up to get an even coat.
Use the fork to scoop the cookie out of the chocolate.
Tap the fork gently on the side of the bowl to encourage any excess chocolate to drip back into the chocolate mix.
Carefully transfer the dunked cookie to the parchment paper.
Teaser: Sprinkle the top of each cookie with ½ teaspoon of turbinado sugar and a pinch of ground cinnamon. Repeat until all the snaps are coated and topped.
Allow the coated snaps to set for a minimum of 1 hour at room temperature, or speed it up in the fridge or freezer.
Serve at room temperature. The snaps will keep in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
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