Yes, I’m still alive. I’ve just been buried in butter, sugar and chocolate… especially in the form of blondies over the last few weeks. Keep It Sweet Desserts was lucky enough to get a very flattering mention in Star Magazine and readers have been calling, emailing and placing orders like crazy. It is amazing.
Some highlights include: “What makes your black and white blondies black and white?” (that would be the dark and white chocolate chips) as well as “Can I order over the phone? I don’t have an email address… or a computer.” Can’t make this stuff up.
And if I told you how much someone was willing to pay for overnight shipping for a rush delivery you might choke so I won’t mention that (ahem, over $100). Hey, when you need brownies, you really need brownies.
But last week in-between a college friend’s wedding hangover, a late night rush to the eye doctor for a scratched cornea, celebrating our 2nd anniversary and a list minute trip to Philadelphia to see my 94-year old grandfather (highlight: his reaction to the cost of college today, low: having to remind him that my grandmother died five years ago), I managed to get back into the kitchen for some actual recipe creation.
Let me pause to tell you that I absolutely love what I am doing. But on weeks when I am busy processing orders for my regular cookies, brownies and bars, I miss my moments of creativity. That is part of why I love the Cookie of the Month Club and a huge reason why I won’t stop blogging. There is always something new and fun to do in the kitchen and I don’t want to lose those opportunities. So when I finally had a few minutes of “play” time, I did something that I’ve wanted to do for a while. I dipped pretzels in cookie butter and then in chocolate and sprinkled some sea salt in top. Addicting snack? Father’s Day gift? Party dessert?
Chocolate Covered Cookie Butter Pretzels
Makes 2 dozen
2 dozen short salted pretzel rods
2/3 cup cookie butter (or any version of creamy speculoos)
6 ounces dark chocolate, roughly chopped
Sea salt, to taste
Line a baking sheet with wax paper and set aside
Dip pretzels into cookie butter and place on lined baking sheet; freeze for thirty minutes or until cookie butter is firm
Melt chocolate in the microwave in 30-second increments, stirring in-between
Dip pretzels in chocolate and immediately sprinkle wish sea salt
Allow pretzels to cool before serving (I put them in the refrigerator to speed up the process)