Coffee and Donut Snaps Recipe Perfect and Easy

Coffee & Donut Snaps

Call me a sucker for indulging in a classic food-and-drink-pairing flavor story, but the outcome is far from ordinary.

Coffee fudge brings a mocha moment, Cheerios bring the crunch, the caramel chocolate coating brings a surprise, wow, and all that gets wrapped up into one snappy donut bite.

In my dreams, I’ve already opened a Donut Snap Shop chain.

©Pixabay

Make the wafers and fudge a few hours in advance of making the chocolate coating and assembling the snaps.

For a different textural vibe, sub in mini marshmallows (90g/1¾ cups) for the Cheerios.

Ingredients: 

• 1 recipe Donut Wafers (recipe follows), cooled completely
• ¾ cup Coffee Fudge (recipe follows), cooled completely
• 14g Cheerios cereal 120 pieces (about ½ cup)
• 1 recipe Caramel Chocolate
• Coating (recipe follows)
• 8g instant coffee 2 T

Instructions:

Cookie Base & Flavor Center: 

Top each wafer with 1 tablespoon of the fudge 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 each fudge 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 instant coffee. Repeat until each cookie is 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 be kept in an airtight container in the fridge for up to 1 week or freezer for up to 1 month. Enjoy!