Christina Tosi’s PB&J Snaps2 Recipe

DIRECTIONS

Make your Jelly and Wafers a few hours in advance of making your Chocolate Coating and assembling your snaps.

Jellied Jelly

1. In a medium, heavy-bottomed saucepan, bring jelly up to a boil over medium-high heat. Lower temperature to a simmer and reduce for 20 minutes until jelly reduces by ⅓, stirring every few minutes with a heat safe spatula to ensure even heat distribution.
2. Remove the saucepan from the heat. Let jellied jelly cool completely before using. It will keep in an airtight container in the fridge for up to one month.

PB Wafers

1. In a stand mixer with the paddle attachment, combine the peanut butter and butter on medium speed, until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula.
2. Add the sugar and paddle on medium speed until combined, about 20 seconds. Scrape down the sides of the bowl with a spatula.
3. Add the egg yolk and vanilla on low speed and mix until well combined, about 1 minute. Scrape down the sides of the bowl with a spatula.
4. Add flour, salt and baking soda on low speed and mix until just combined, about 20 seconds.
5. Turn the dough out and flatten into 2 evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to ½” thickness. Using a 3” round cookie cutter, cut dough rounds as close to one another as possible. Refrigerate or freeze entire sheet of dough for at least 30 minutes.
6. Heat the oven to 325°F. Pan-spray or line a sheet pan with parchment or a silicone baking mat.
7. Pop your chilled rounds off the parchment and transfer them to the sprayed baking sheet, spacing 1/4” apart (they don’t spread in the oven!). Reshape your dough scraps into a ball and roll out anew.
8. Bake at 325°F for 15 minutes until the edges and the center are a rich auburn brown and your kitchen smells like a nutty paradise. Cool the rounds completely before layering into a snap. If made in advance, these cookies will last in an airtight container in the fridge for up to 5 days.

White Chocolate Coating

1. In a medium bowl, gently melt white chocolate and shortening in the microwave in 30 second spurts, until totally melted and uniform, about 2 minutes (but every microwave heats at different strengths).
2. Use a heat safe spatula to ensure mixture is fully melted and homogenous. Keep warm, or re-melt if necessary before using.

SNAP ASSEMBLY DIRECTIONS

1. Top each wafer with 1 tablespoon of jelly – don’t get greedy! Using the back of your spoon, spread it evenly across the surface, but don’t spread it all the way to the edge. (You don’t want it pouring over!)
2. Transfer to a plate or baking sheet and pop in the freezer to ensure maximum coolness while you set up your dipping and topping stations.
3. Put a large piece of parchment paper or a silicone baking mat on the counter, or pan-spray two sheet pans. Reheat chocolate coating in the microwave in 15 second spurts to ensure it’s warm and fluid. Repeat this warming process as needed during the following steps if your coating cools down and thickens or forms lumps.
4. Pull the cookies out of the freezer and, one-by-one, dunk each cookie, jelly side down, into the melted chocolate. Use a fork to flip the cookie right-side-up to get an even coat.
5. Tap the fork gently on the side of the bowl to encourage any excess chocolate to drip back into the chocolate mix. Carefully transfer the dunked cookie to the parchment paper and gently drop it off. Sprinkle the top of each cookie with 2 teaspoons of roasted peanuts. Repeat until each cookie is coated and topped.
6. Allow coated snaps to set for a minimum of 1 hour. Feel free to speed this process up in the fridge or freezer. Crush or share at room temperature. Snaps will keep in an airtight container in the fridge for up to one week or freezer for up to one month.