Have you seen all of the adorable melted snowman cookies floating around food blogs these days? I think they are so darn cute, but it can be a lot of work to bake, ice, and decorate a large batch of cookies. That’s why I came up with this recipe.
My Melted Snowman Medallions are easy and delicious, and make absolutely beautiful gifts. The snowman homage is subtle, so they can even be served as an elegant accompaniment to coffee or tea. This batch makes 12 medallions, but can easily be doubled or tripled. You’ll need:
- 200 grams of white chocolate chips
- 6 large apricots
- 12 pretzel rods
- 24 raisins
- 48 currants
To turn your apricots into carrot noses, cut triangle shapes into them lengthways. Each apricot should get you about 2 large noses. Snap each of your pretzel rods in half for arms.
Bring a small pot of water to a gentle boil, and place a large metal bowl on top. Make sure that the bowl doesn’t come in contact with the water, and that the water is just simmering. Pour your chips into the bowl, and stir gently until they are full melted. When you are taking your bowl off of the heat, make sure not to get any water into the chocolate. Water and chocolate are worst enemies.
Lay a large sheet of parchment or waxed paper on your counter and drop generous spoonfuls of melted chocolate onto the paper. If you want your medallions to be round, it may be helpful to trace circles onto the underside of your paper, but melted snowmen aren’t usually round so feel free to get messy. When you’ve dropped all of your chocolate, shimmy the paper back and forth a little to spread the chocolate into discs.
One snowman at a time, drop an apricot slice, two raisins, two pretzel halves and four currants into the chocolate. You can position the dried fruit so it looks like a snowman face, or just let things fall where they may.
The combination of the salty pretzel and sweet chocolate and fruit is delicious. You can package these up as gifts by stacking them in a cellophane bag.
I’m on a bit of a snowman kick, so later this week I’ll be sharing another frosty idea. Happy baking!