Snappers Candy Costco Recipes
DARK CHOCOLATE, PRETZEL & CARAMEL BARK (SNAPPERS COPYCAT)
Provided by Lori
Number Of Ingredients 4
Steps:
- Prepare a baking sheet by lining it with wax paper.
- Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
- Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
- Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
- Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
- Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.
CHOCOLATE SNAPPERS
Proud mom Sally Parker of Idalia, Colorado share her son's prize-winning cookies here. "Reed got his recipe from his grandmother, and it's earned him two blue ribbons at the county fair," she beams.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar. Add egg; beat well. Add flour, cocoa, corn syrup, oil, baking soda, cinnamon and salt; mix well. Shape by rounded teaspoonfuls into balls; roll in sugar., Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.
Nutrition Facts :
SNAPPERS (SALTED CARAMEL DARK CHOCOLATE PRETZELS)
Provided by Annie (from Hi, Sugarplum- www.hisugarplum.com)
Categories Dessert, snack
Time 8m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375-degrees, and line a jelly roll pan with foil or parchment paper. If using foil, spray with cooking spray.
- Cover the pan with a single layer of the pretzels.
- In a small saucepan, melt the butter and brown sugar over medium heat. When the mixture starts to gently simmer and bubble, let cook that way for 3 minutes without stirring.
- Pour the mixture over the pretzels.
- Bake for 5 minutes.
- Take the pretzels out of the oven, and immediately sprinkle chocolate chips evenly over the top. Wait a couple of minutes until the chips start to melt, then spread the chocolate over the pretzels. A small off-set spatula or rubber spatula works well for this.
- Sprinkle with sea salt.
- Let the pretzels cool completely (pop into the freezer for a few minutes is you're in a hurry), and then break into pieces.
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- Pour in the remaining 1/2 cup cream and again, without stirring, cook the mixture until it reaches 245-248 degrees on the candy thermometer. Off the heat, swirl in the vanilla.
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