Hilly's Chocolate Brownie Batter Snaps

STEP 1

Place a metal rack atop a sheet tray lined with parchment paper – or, in absence of the rack, simply prep the sheet tray with parchment paper.

STEP 2

Melt the chocolate chips and oil together in the microwave in 30 second bursts, stirring between each turn, until fully melted and smooth. This should take about 2 total minutes in the microwave. Stir in vanilla extract.

STEP 3

Dollop a heaping tablespoon of room-temperature brownie caramel atop each brownie wafer and spread close to the edges of the wafer. You can reheat the caramel to a more workable texture in the microwave 15 seconds at a time, but don’t over do it! We still need the caramel to be thick and luscious and not too thin that we can’t work with it.

STEP 4

Drop your snaps caramel-side-down into the melted chocolate, then flip the snap right-side-up with a fork to fully coat the bottom of the snap.

STEP 5

Using two forks, one on each side of the snap (or just use one fork, it’s your kitchen) lift the snap out of the chocolate, allowing excess chocolate to drip off. Then place on the drying rack for the chocolate to set. If you’re in a rush, toss them in the fridge to get that chocolate going.

STEP 6

Decorate as you wish!

NOTE

You may need to reheat the chocolate as you work, just follow the same instructions above or, opt for a double boiler situation.

STORAGE

Snaps can sit out for a few hours at a time, but for longer term storage (IE, more than a few hours) store them in the fridge, wrapped up tightly. Allow to come to room temp before serving. Snaps can be made up to 5 days ahead of time.