Salty pretzels drenched in white chocolate candy coating and sprinkled with chocolate cookie crumbs make these cookies and cream dipped pretzels an irresistible treat.
We went to a trivia night over the weekend where we were to bring our own snacks for the table. I knew it would be easy to come up with savory snack options, but I also wanted to bring a dessert type option that did not require a fork or a plate and that would not be a crumbly mess to eat. Enter dipped pretzels. These were the perfect option for a finger food dessert.
The flavor of cookies and cream used to not appeal to me until a couple of years ago when my daughter got a bag of cookies and cream candies in a silent auction basket that she won. I remember that I was craving chocolate that night, but we were severely lacking options. Out of desperation, I decided to try one of her cookies and cream candies. Much to my surprise they were really good. I decided to try one more, and then one more, and….you see where this is going. I thought perhaps I only liked them because I was really hungry that night. You know how sometimes when you’re really hungry things seem to taste better than they usually would?
To test out this theory, I decided I better buy another bag. Plus I had eaten all of her candy so I thought maybe I should replace it. Another bag gone in one day and I figured out that it wasn’t just because I was hungry that night, I actually liked cookies and cream. Who knew?
These pretzels are super easy to make and the flavor of cookies and cream combined with salty pretzels was meant to be. The process is started by crushing up chocolate sandwich cookies. I did this by placing the cookies in a ziplock bag and smashing them with the flat side of a meat tenderizer. In hindsight it would have been better to run these through the food processor because some of the crumbs were a little large for sprinkling.
Next melt white chocolate candy coating and line it up next to the pretzels, cookie crumbs and two silpat liners (or you could use parchment or wax paper). I knew I needed to be ready to make quick work of this once the white chocolate was melted because it starts to get stiff again fairly quickly. Begin the coating process by sprinkling some cookie crumbs all over the silpat liners so that you get some of the cookie coating on the back side of the pretzels.
Place a layer of pretzel twists on top of the white chocolate and then use a fork and one hand to quickly flip and coat the pretzels. You don’t want the white chocolate coating to be too heavy, otherwise it will overpower the flavor of the cookies. To keep the coating light, barely dip them and then use the fork to lightly scrape off some of the excess before placing them on the silpat liner. As soon this set of pretzels is coated and on the silpat liner, use your other clean hand to quickly sprinkle cookie crumbs on them.
Work in batches like this to be sure the chocolate does not harden before you have a chance to sprinkle the cookie crumbs on top. At one point during the process I did stick the white chocolate back in the microwave for a few seconds as it was starting to harden up a little.
It doesn’t take long for the white chocolate to harden enough to remove from the silpat liners and put in a serving dish. Once you have done this, don’t let those leftover cookie crumbs go to waste! Fold the liners in half lengthwise and pour the crumbs into
your mouth a container for another use.
And just in case you’re wondering, we did not win at trivia night. We were not even close. But, we had a ton of laughs with a few good friends and helped raise money for a good cause, and that’s what it was all about anyway.