Candy Bar Pie Snaps
Thirteen-plus years ago when I opened the very first Milk Bar, my diet was two cornflake chocolate chip cookies hot out of the oven at approximately 6:12 a.m., several cups of coffee, and two slices of candy bar pie for dinner. I was literally fueled by sugar. And peanut butter. And chocolate. And caramel. So we made a pie out of those things, our homage to the Take 5 bar. That pie has long been semi-retired, but here we can resurrect one of the simplest, most salty-sweet, brilliant flavor combos in snap form.
Make the wafers and caramel a few hours in advance of making the chocolate coating and assembling the snaps.
Ingredients:
1 recipe of Chocolate Wafers, cooled completely
¾ cup of Peanut Butter Caramel (recipe follows), cooled completely
24 mini pretzels
1 recipe Vanilla Milk Chocolate Coating (recipe follows)
Instructions:
Cookie Base & Flavor Center:
Top each wafer with 1 tablespoon of peanut butter 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 2 pretzels side by side 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, pretzel-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 and the outlines of the pretzel tops to show.
Carefully transfer the dunked cookie to the parchment paper. Repeat until all the snaps are coated.
Allow the coated snaps to set for a minimum of 1 hour at room temp, or speed it up in the fridge or freezer. 7. Serve at room temperature.
Snaps will be kept in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
Post A Comment: