Tuesday, January 12, 2010

Chocolate Bites

Ok faithful readers, I promised you chocolate, so grab your insulin cause here we go. I just discovered this ridiculously yummy bit of chocolate indulgence. And by discovered I mean that back when I was working full-time the mother of a friend of mine made these cookies and I became obsessed with duplicating them. Obsessed in a working for the greater good kind of way, not scary chocolate stalker way.

And now (drum roll please) I am pleased to share my discovery with all of you. Feel free to make and share like a friendly Keebler Elf...though I strongly discourage dressing up like an elf and hanging around trees offering cookies to strangers. The cookies are good but I doubt they'd make your bail. Option 2: make and hoard the cookies and ruthlessly smack away any hands that dare to reach for your stash of chocolate goodness. Guess which camp I'm in.

Here's the recipe:

Take a Nilla Wafer cookie and cover the flat side with peanut butter. I went with Jif, but you can use your favorite brand.

Smoosh (that's a technical cooking term for gently squash together) another Nilla Wafer on top of the peanut butter covered wafer. Now you'll be tempted to eat your little ufo shaped cookie, but don't do it yet.

Next, you need to melt some semi-sweet chocolate. The best way to do this is to melt the chocolate over low heat in a double boiler. But in a pinch a microwave will work...on low. You don't want to scald the chocolate and bring down the wrath of chocolate fiends everywhere. We KNOW when chocolate is being wasted.

Now here's the fun part. Dip your smooshed peanut butter cookies into the chocolate. I'm not going to lie to you, this is a little messy. You can use a spoon to help spread the chocolate over the cookies.

After the cookie is covered, set it on a piece of waxed paper or parchment paper. The chocolate needs some time to set. Continue dipping until you run out of cookies or chocolate.

It will take 15-30 minutes or so for the chocolate to set depending on the humidity in your home and the thickness of your chocolate coating. But once the chocolate is hard, grab a cookie and prepare for bliss. Seriously, this is my new favorite cookie. I don't have a name for it so feel free to post your ideas in the comments.

*Chocolate note. When the cookies are done you may notice the chocolate is a little foggy looking. The only way to avoid this is to properly temper the chocolate...or eat all the cookies really fast. Tempering is a complicated process of heating, cooling and reheating that results in the chocolate looking shiny and pretty. A complicated process I avoid by using a tempering machine. Ha ha, take that pastry chefs! But if you don't have the time and thermometer to temper the chocolate don't worry...it will still taste yummy.


1 comment:

  1. Michelle's marvelous munchalots. Try a layer of marshmallows with another layer of cookie and chocolate. MMMMMMMMM!