PB&J SNAPS
Growing up, my go-to sammie was a cheese sandwich with mustard, and sometimes Cool Ranch Doritos snuck in. If Greta packed these cookies in my lunch bag every day, I have a feeling things might have turned out differently for me.
But as it was, I was never really into PB&J, until I discovered my love for this flavor combo decades later and am still rocking out.
This is the only snap that does not have a sandy/textural layer between the smooth/chewy layer and the chocolate coating. This is because the crunchy peanuts will get soggy in the jelly, so we put them on the outside.
©Pixabay
I like to take a little bit of my white chocolate and dye it purple (1 drop red, 1 drop blue food coloring) and drizzle it on using a zip-seal bag with a small hole cut out. It’s an extra step, but I think it makes it look very nice. You do you.
Make the wafers and jelly a few hours in advance of making the chocolate coating and assembling the snaps.
Ingredients:
- 1 recipe PB Wafers (this page), cooled completely
- 1 recipe Jellied Jelly (recipe follows), cooled completely
- 1 recipe White Chocolate Coating (this page)
- 75g salted roasted peanuts, chopped ½ cup
Instructions:
Cookie Base & Flavor Center
Top each wafer with 1 tablespoon of jelly 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!
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, jelly-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 2 teaspoons of chopped roasted peanuts. 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. Enjoy!
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