5 Ingredients and delicious:
Being that after college I gobbled up a job in a fine chocolate shop my tolerance for waxy, bitter grocery store chocolate has waned considerably. No longer does that bar of caramel, peanuts and nougat hiding in the freezer fit the bill. My older brother, in the throws of the last two years of his Ph D program, tells me that makes me a snob. I would be inclined to believe him but I know that is just the Ph D speaking.
Regardless there are a few times when I do enjoy buttery, super sweet white chocolate. Basically, whenever it is sandwiching something really undeniable. For me the King of undeniable things is peanut butter so when my Mom made these last year I was immediately receptive to their sweet, buttery charms. They also happen to be embarssingly simple and inexpensive to make. But, they are still pretty enough to give away as gifts and would be really darling all dolled up in spring colors. At their most basic (ie. plain white chocolate) they are still charming. I must tell you though these little gems are delectable and indulgent to the point of gluttony... so hurry up and make them before Finals!
2 "rolls" Ritz crackers
1 bag white chocolate morsels
Peanut butter (1/2 - 3/4 a cup depending but there is no need to measure)
Food coloring, sprinkles (optional)
1. Line a baking sheet with tin foil or waxed paper.
2. Sandwich peanut butter between two Ritz crackers. I use 1/2 - 1 teaspoon per "cookie". Too much will make dipping the cookies difficult.
3. Heat an inch or two of water in a pot over low heat. When the water is close to simmering (ie, little bubbles are visible on the bottom and there is steam moving across the surface) place a heat proof bowl over water. The water should not be touching the bottom of the bowl.
4. Pour the morsels into the bowl and allow them to start melting. Mix the chocolate occasionally until it is smooth and completely melted. Optional: Add a drop of vegetable oil (not olive oil) to the chocolate and stir. This keeps it super shiny once dry.
5. Add food coloring to the chocolate if you are using it.
6. Using two forks drop one "cookie" at a time into the chocolate and flip to coat completely. Lift the cookie out, allowing any extra chocolate to drip off. Place on the waxed paper or aluminum foil. Make sure the cookie is coated completly in chocolate.
7. Dust with sprinkles while the chocolate is still wet if you are using them and set aside until totally dry and set. Repeat.
8. When the cookies are all dry feel free to trim any excess chocolate that has pooled around the cookie with a sharp knife.
These cookies will keep in an airtight container for up to a week.
Tips for melting chocolate:
- The safest method for melting chocolate (in my book) is using a double boiler. Heating chocolate in a heatproof bowl over a pan of gently simmering water is essentially that.
- Do not let the water come to a boil or touch the surface of the bowl.
- Chocolate that is "scorched" will become stiff and granular. This is not very appetizing and, likewise, it is really unusable. If this happens throw the chocolate out and start with a new bag.
- Melting chocolate is simple so long as you keep a watchful eye on it and go slowly with your heat. Try to work quickly while dipping the cookies and be sure to stir the chocolate occasionally.