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Makes 12, 3-inch snaps
This was the very first snap in Milk Bar history. It’s the center of a Venn diagram between a slab of peppermint bark, a handful of Oreos, and a bag of pretzels. Though we only make these snaps during the holiday season, I’ve known many a Milk Bar hardbody and husband to stash extras come December and ration them all the way into the spring. Because they’re dunked in chocolate, they stay fresh and delicious that long. That said, I personally don’t understand how one is even built with that much self-control.
Tips: These minty babes call for peppermint extract, not mint extract. Mint extract has major toothpaste vibes; peppermint is candy cane mint, so stick with that one here. And make the wafers and caramel a few hours in advance of making the chocolate coating and assembling the snaps.
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Ingredients
- 1 recipe Chocolate Wafers (recipe follows), cooled completely
- ¾ cup Chewy Caramel (recipe follows), cooled completely
- 24 mini pretzels
- 1 recipe Peppermint White Chocolate Coating (recipe follows)
- 2 tablespoons candy canes, crushed
Directions
Cookie Base & Flavor Center: Top each chocolate wafer with 1 tablespoon of 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 two 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 panspray 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 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, 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. Carefully transfer the dunked cookie to the parchment paper.
Teaser: Sprinkle the top of each cookie with ½ teaspoon crushed candy canes. Repeat until all the snaps are coated and topped.
Allow the coated snaps to set for a minimum of one hour at room temperature, or speed it up in the fridge or freezer.
Serve at room temperature. Snaps will keep in an airtight container in the fridge for up to one week or freezer for up to one month.
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