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Pretzel Crusted Chocolate Beer Fudge Cookies

Pretzel Crusted Chocolate Beer Fudge Cookies #beer #chocolate #cookies #pretzels #recipe

I’ve never really been the girl with the sweet tooth. I’ve had a meat tooth. A salt tooth. A beer tooth. I could eat my weight in guacamole or tater tots and it takes a small act of God to get me to stop eating sushi. But sweets don’t give me the mad rabid cravings that get me to lose my mind. I love chocolate, and pie and cake, and I’ll always eat dessert if it’s around. I’ll take a small slice of every single pie at the Thanksgiving table, but those late night cravings that come after a few IPA’s are almost always of the salty variety.

But every once in a while something will hit the right note. Like this toffee that I ate the entire batch of before I could share and then lied and said it fell on the ground when really it just fell into my mouth. The perfect combination of sweet and salty will get me every time. A little sea salt sprinkle on a danish before it’s baked, or salted caramel, or candied bacon, it’s hard for me to really fall in love with a dessert that doesn’t kick me some salt. Which is why pretzels seem to make it into my desserts more often than fruit does. Maybe you like this too, after all, chocolate and pretzels go perfectly with beer.

Pretzel Crusted Chocolate Beer Fudge Cookies #beer #chocolate #cookies #pretzels #recipe

Pretzel Crusted Chocolate Beer Fudge Cookies

Ingredients

  • 1 cup bread flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • ¼ cup granulated sugar
  • 10 wt oz (about 1 ¾ cups, chopped) good quality dark chocolate (60% cocao)
  • 4 tbs unsalted butter (cut into cubes)
  • 2 tbs vegetable oil
  • 1/2 cup black IPA (stout or porter will also work)
  • 1 large egg plus 1 yolk
  • 2 cups mini pretzels
  • 2 tbs golden brown sugar

Directions

  1. In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
  2. In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 30 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize.
  3. Stir in the beer.
  4. Add the chocolate mixture, egg and yolk to the dry ingredients and stir until just combined, some lumps are OK.
  5. Cover and refrigerate until the dough as has set, about 1 hour and up to 36.
  6. Preheat oven to 350.
  7. Add the pretzels and brown sugar in a food processor. Process until pretzels are broken up but large pieces still remain.
  8. Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into pretzel mixture, press until pretzels are coated.
  9. Line a baking sheet with parchment paper, add cookie balls
  10. Bake cookies at 350 for 8-10 minutes or until the edges have set but the center is still soft. Cookies will firm up as they cool. Don't over-bake or the cookies will be dry and crumbly.
https://domesticfits.com/pretzel-crusted-chocolate-beer-fudge-cookies/

Pretzel Crusted Chocolate Beer Fudge Cookies #beer #chocolate #cookies #pretzels #recipe

Chocolate Pretzel Beer Toffee

The best part about visiting a brewery is the opportunity to sample those special release beers that never make it into bottles. Those brews that are only made in small batches, put into casks that sometimes make it to local pubs or events but will never make it into bottles in your local distributors shelves. Like those songs your favorite band will never record but will occasionally play live if you happen to catch a show on the right night, these are beers that make you feel special for having been granted the experience. In a world where it seems everything is accessible with the right google word search, these near mythical concoctions are only available to those who happen to be in the right place at the right time.

One of my favorites is the Habanero Sculpin from Ballast point. Because of the process they use, the heat is fresh and bright. An uncooked scorch that isn’t shy. Habaneros are an extremely unpredictable ingredient, with heat levels that vary widely from pepper to pepper, making every cask of Habanero Sculpin different from the last. If you ever make it down to San Diego, stop in for a pint and count yourself among the special few.

Since I wasn’t able to get my hands on any Habanero Sculpin, I found myself fixated on this Ballast Point Calico Amber Ale. And the result was a toffee that I couldn’t stop eating. So addictive, and it only takes about 20 minutes to make. I already have plans to make and hand this out as Christmas gifts, if I can wait that long to make it again.

Chocolate Pretzel Amber Ale Toffee

Chocolate Pretzel Beer Toffee

Ingredients

    Toffee:
  • 1 Cup Sugar
  • 1 Cup Butter (2 sticks)
  • 1/2 Cup Amber Ale
  • Topping:
  • 2 Cups Pretzels, Smashed
  • 2 Cups Dark Chocolate Chips (60% caco content)
  • 1/4 Cup Amber Ale or Chocolate Stout

Directions

  1. In a large pot over high heat add the sugar, butter and 1/2 cup amber ale, it will triple in volume during the cooking process so make sure to use a large pot. Stir until the mixture starts to boil. Allow to boil untouched until the mixture starts to darken and thicken at about 230 degrees. Stir continuously until it turns a very dark amber and hits 290 degrees. This process will take between 15 and 20 minutes from start to finish. pour onto a baking sheet covered with parchment paper or a Silpat. Allow to cool.
  2. Add the chocolate to a large bowl. Heat the beer until hot but not boiling. You can heat it on a pot on the stove or microwave it in a microwave safe bowl. If you use the microwave, know that the beer will foam up once it reaches it's boiling point. Pour the hot beer over the chocolate chips and stir until well combined and melted.
  3. Pour the chocolate over the toffee and smooth out in an even layer. Sprinkle the crushed pretzels over the chocolate and chill until the chocolate has set. Cut into pieces.

Notes

If you use a chocolate with less than 60% cocoa content, it will have higher levels of milk solids, because of this it will have a more difficult time hardening once the beer is added. Try to fine 60% and chill it to set.

https://domesticfits.com/chocolate-pretzel-beer-toffee/

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