Being a baking lover and a New Yorker, it’s hard not to be a fan of Milk Bar. Milk bar is famous for their birthday cake & cereal milk soft serve, but they also have a ton of other extremely creative and out of the box desserts. One in particular that caught my eye last year was their peppermint pretzel snap cookie. A dark chocolate wafer topped with pretzel, peppermint and caramel dipped in white chocolate peppermint bark. I saw them and knew I had to try and make a rendition. It seemed like the perfect experiment, especially since it could be done with no actual baking, as all of the ingredients could be picked up pre-made! Out of that adventure came this recipe and it was an overwhelming success. Salty, caramely, pepperminty and even some chocolate, how could you go wrong. I made these for the office holiday party and they disappeared in a flash! A new holiday cookie tradition!
Peppermint Pretzel Salted Caramel Snap
Ingredients
- 14 oz Package Classic Oreos
- 12 oz Package White Chocolate Chips
- 5 oz/12ct Package Classic Peppermint Candy Canes Crushed
- 9 oz Package mini pretzels
- 12 oz Package Soft Caramels
- ½ Teaspoon Peppermint Extract
- 2 Tablespoons Coarse Sea Salt
Instructions
- Begin by separating all of the oreos and removing the frosting. Reserve the frosting for later along with any broken cookies.
- Unwrap and crush the entire package of candy canes, place pieces in a bowl and set aside
- Crush any reserved broken cookies & combine with the equivalent of one or two crushed candy canes in a separate bowl and set aside
- Unwrap the soft caramels, place in a microwave safe bowl and heat in microwave until melted (1 to 2 minutes)
- Begin assembling the cookie ‘sandwiches’
- Take one half of an oreo and place a bit of the melted caramel on it, layer on a pretzel, add in a few pieces of salt & top with another half of an oreo. Ensure you have enough caramel so that the two halves stick together, but not too much that it oozes out.
- Repeat the process for all of the oreos allowing the caramel to cool and join the cookies together, this should happen fairly quickly.
- Once all of the cookie ‘sandwiches’ have been made it's time to dip them in the white chocolate & top with the crushed peppermint candy canes
- Line a baking sheet with parchment paper or freezer paper and set aside to place the cookies on. If you don’t have parchment paper or freezer paper spray your baking sheet with a bit of cooking spray and your cookies shouldn’t stick.
- In a microwave safe bowl combine the white chocolate chips, peppermint extract & reserved oreo filling and heat in the microwave until melted (1 to 2 minutes). Do in 15 to 30 second intervals, stirring in between so as not to burn the chocolate.
- Have the bowl of crushed candy canes and the bowl of crushed cookies and candy canes ready for decoration & assembly
- Using forks, dip each cookie sandwich in the chocolate peppermint mixture, then dip the ‘bottom’ of the cookie in the bowl with the crushed cookies and candy canes. Then place the cookie on your prepared baking sheet and top with a sprinkle of crushed candy canes. If you didn’t have any broken cookies and just have crushed candy canes, you can dip the ‘bottom’ of your cookie in that instead.
- Repeat this process for all of your cookie ‘sandwiches’
- Place finished cookies in the fridge or freezer for 30 minutes to set & you’re finished!
- These store excellently in the fridge and freezer, however, the caramel does get hard, so if they are fresh out of the freezer let them warm up a bit before trying to take a bite.
