Blueberry Pie Snaps
I gotta be honest, I’m not really one to order a blueberry pie from a menu. No one makes it like my mom, who always mixes her blueberries with sour cream before baking so the tart berries have a sweet, creamy balance to them.
These snaps are just like mom’s pie, with a rich white chocolate exterior to lock in the big blueberry energy hiding inside, with flaky, butter pie wafers and crumbs fluttering in and out of bites.
You may be ordering your pie by the snap rather than the slice sooner than you think!
Make the caramel, wafers, and jammy blueberries a few hours in advance of making the chocolate coating and assembling the snaps.
Ingredients:
5 T Chewy Caramel
1 recipe Pie Wafers & Crumbs (recipe follows), cooled completely
¾ cup Jammy Blueberries cooled completely
1 recipe of White Chocolate Coating
20g freeze-dried blueberries ½ cup
Instructions:
Cookie Base & Flavor Center
Fill a small zip-seal bag with the chewy caramel. Cut a small hole at one end and pipe a thin but tall ring of chewy caramel (about 1 teaspoon) just inside the edge of each pie wafer.
Fill the center of each caramel-ringed wafer with 1 tablespoon of jammy blueberries don’t get greedy!
Using the back of your spoon, spread it evenly across the surface, but don’t spread it over the caramel. You don’t want it pouring over!
Crunchy Layer
Sprinkle 1 teaspoon of pie wafer crumbs on top of each blueberry layer, pushing lightly so they stay in place.
Transfer the cookies 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 that 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, crumb-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 a few freeze-dried blueberries. (If you have any white chocolate left, you can color it light blue and do a second little dunk like in the pics!) 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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