White Chocolate Salties Recipes
WHITE CHOCOLATE AND PEANUT BUTTER SWEET AND SALTINE
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly roll pans with aluminum foil, then spray with nonstick spray and arrange the saltines salt-side down in a single layer.
- Melt the butter and brown sugar together in a medium saucepan and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the peanut butter in a microwave-safe bowl and microwave just until slightly loosened, about 20 seconds. Drizzle evenly over the caramel and spread with a small offset spatula. Bake, watching carefully, until just bubbly, 3 to 5 minutes.
- Put the melting wafers in a microwave-safe bowl and melt according to package directions. Spoon dollops over the peanut butter caramel and smooth evenly with an offset spatula. Transfer the pan to the fridge or freezer until completely cold, then break up into pieces. Store in an airtight container at room temperature.
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- In a separate bowl, heat the white chocolate chips and oil in the microwave for one minute. Stir, and then microwave for one more minute. Stir until smooth and completely melted.
- Pour the melted chocolate over cereal mixture. Mix well and then spread onto a jelly roll pan lined with wax paper.
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- In a large bowl, combine the room temperature butter and all the sugars and cream together with a mixer on medium speed till light and fluffy, about 4-5 minutes. Add the egg and vanilla extract, beating on a lower speed till just incorporated, then add the baking soda and table salt.
- Again on low speed (or by hand), mix in the flour in 3 parts. The dough will be pretty thick. Stir in the white chocolate chips. From here you can either form the cookies into balls and place in the fridge or just transfer the whole dough. If you're patient you can even leave it overnight...
- Preheat the oven to 360 degrees F. Use a scoop or form into 1.5 inch balls and place on a baking sheet covered with parchment paper. Take a small pinch of sea salt and sprinkle it just on the top.
- Bake for about 12 minutes until the tops are just lightly browned (you still want them soft and gooey on the inside so they should still be a tad underdone). Then allow them to rest on the cookie sheet about 5 minutes before transferring to a rack or plate or your mouth.
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