Twodaloo Cookies

A couple of weekends ago, my husband and I took a trip down to San Antonio with our babies to visit our South Texas friends and relatives. One of our many stops was at Aunt Linda’s, where family members had gathered to visit and see the twins in action. During the festivities, I found myself in the kitchen (surprise, surprise) checking out all the treats that had been laid out for the crowd. One particularly yummy-looking plate of cookies caught my eye, and Aunt Linda informed me that they were actually peanut-butter and Ritz cracker sandwiches that had been dipped in chocolate. Of course, I had to try three one, and believe me, they were just a tasty as I had imagined! The combination of sweet, salty, and buttery gets me every time. Naturally, I left the party thinking about the cookies and how I could make them even more sinful with a twist. I just can’t leave well enough alone! So after some very satisfying trial-and-error, here’s what I came up with:

Chocolate-dipped Nutella sandwiches with salted caramel drizzle. Yes, I’m serious. I know. I know!! And since that description is such a mouthful, I decided to simplify and call them “Twodaloos.” These cookies are the perfect combination of flavors…sweet, salty, and just the right amount of nutty. If I were a cookie I would totally be a Twodaloo! Ya’ll, you totally have to try these. Still not convinced? Let’s make some right now.

First, gather up your ingredients.

If you want, spend 20 minutes arranging them on a plate and take a picture. But that’s not necessary, just optional. Your cookies will still turn out great if you don’t.

Open up your jar of Nutella and admire the creamy, dreamy, chocolatey goodness. Try to avoid eating the entire thing with a spoon. You need some for the Twodaloos.

Take your Ritz crackers and make a bunch of little Nutella sandwiches.

At this point, take a few moments to pop your toddler, who has woken early from her nap, into her highchair for her first taste of Nutella. We’re creating little foodies here, folks.

Dump your chocolate chips into a bowl and nuke them, or heat them on the stove with a double boiler.

Now stop for a sec and admire the beauty of melted chocolate. It’s almost as pretty as a jar of Nutella.

Retrieve your little sandwiches and dip them in your chocolate. Mmmmm.

Let them hang out on some wax paper to cool. Marvel at how much they remind you of little Moon Pies.

After the chocolate has stiffened up, but before it has completely hardened, move the sandwiches to a fresh piece of wax paper or a wire rack.

Prepare your salted caramel sauce. Beautiful, I say.

Drizzle the sauce on the cookies. Top them off with a sprinkle of sea salt.

Step back and admire your handiwork. If you can handle it, let the caramel set for a bit before you eat one. If not, I won’t hold it against you. It’ll be our little secret.

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RECIPE:

Twodaloos

(Chocolate-dipped Nutella sandwiches with salted caramel drizzle)

Makes approximately 24 cookies, depending on the thickness of your chocolate coating.

Sandwich cookies:

• 1 jar Nutella hazlenut spread
• 1 package classic Ritz crackers
• 1 bag semisweet chocolate chips (I used a 12 oz. bag)
• Canola oil (optional)

Create sandwiches with Nutella and Ritz crackers. Melt chocolate using double boiler or microwave. Be careful not to overheat. If desired, add Canola oil to thin chocolate for dipping. Using a fork, dip each sandwich in the melted chocolate and place on wax paper to dry. After chocolate has hardened a bit, but before it has completely set, transfer the cookies to a new piece of wax paper or wire rack, leaving behind excess chocolate. Use a knife to trim chocolate from bottom edges of cookies if needed.

Salted caramel sauce:

Adapted from Smitten Kitchen

Makes about 1 1/3 cups sauce

• 1 cup sugar
• 3 ounces (6 tablespoons) salted butter
• 1/2 cup plus two tablespoons heavy cream, at room temperature

Heat the sugar over medium high heat in a large saucepan, whisking or stirring with a spatula as it melts to ensure even heating. Continue to cook the sugar until it reaches a deep copper color, then add the butter and stir until it is completely melted and incorporated. Remove from heat and add the heavy cream. The sauce will foam up quite a bit at this point; continue to whisk until the sauce is smooth.

Use immediately or refrigerate for up to two weeks. Microwave for 60 seconds to bring back to pouring consistency.

Drizzle the caramel sauce over each cookie and sprinkle a bit of sea salt on top. Let the chocolate and caramel set up as long as your self-control will allow. Enjoy!

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