Strawberry Shortcake Caramel Snaps
Mother’s Day was upon us and we needed something fancy to wow all the moms of the world. Spring makes us think of strawberries, so we riffed on a strawberry shortcake, making caramelization the star.
We put this together with a caramelized wafer (it’s a killer cookie on its own or to support any other flavor!) and a strawberry caramel (yes, you can always sub out the liquid in a caramel with a fruit puree!), buttery shortbread, and freeze-dried strawberries.
My mom, Greta, was DEFINITELY feeling like a queen after this one!
Make the wafers and caramel a few hours in advance of making the chocolate coating and assembling the snaps.
For the shortbread cookies, Pepperidge Farm Shortbread Cookies or Lorna Doones work great!
For the teaser, instead of freeze-dried strawberries, try ½ cup dried strawberries or 2 tablespoons strawberry drink mix or even pink sprinkles!
Ingredients:
1 recipe Caramelized Wafers (recipe follows), cooled completely
¾ cup Chewy Strawberry
Caramel (recipe follows), cooled completely
2 cups crumbled shortbread cookies
1 recipe of White Chocolate Coating (recipe follows)
40g freeze-dried strawberries, crushed ½ cup
Instructions:
Cookie Base & Flavor Center
Top each wafer round with 1 tablespoon of cooled 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
Sprinkle a heaping 2 tablespoons of shortbread cookie pieces over each 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 during the following steps 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, caramel-side down, into the melted white 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 white chocolate mix.
Carefully transfer the dunked cookie to the parchment paper.
Teaser: Sprinkle the top of each cookie with ½ teaspoon of the crushed freeze-dried strawberries. 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. Snaps will be kept in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
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