Chocolate Pretzel Salami
These no-bake cookies are a good laugh – when sliced they look like real salami, but they have a great salt/sweet contrast, and a definite kick of brandy.
Makes about 4 dozen slices
- 1 cup (250 mL) good quality chocolate chips
- ½ cup (125 mL) sugar
- 3 tbsp (45 mL) golden corn syrup
- ½ cup (125 mL) brandy
- 2 tsp (10 mL) instant coffee powder
- 2½ cups (625 mL) chocolate cookie crumbs
- 1¾ (425 mL) cups pretzel pieces, pulsed in food processor
Melt chocolate chips in microwave on medium, stirring every 10 seconds until smooth. Transfer chocolate to a large bowl and stir in sugar and corn syrup. Stir brandy and instant coffee together to dissolve, then stir into chocolate mixture (if you wish, you can bring the brandy to a simmer to cook out some of the alcohol — take care to watch for a flame). Stir in cookie crumbs until blended then mix in pretzel pieces. Dough should be shiny and still pliable.
Place a third of the mix on a sheet of plastic wrap. Roll up in the shape of a log about 8-inches (20 cm) long by 1½-inches (4 cm) across and repeat with remaining two-thirds of dough. Chill for 3 hours.
To serve, unwrap dough and slice into coins ¼ inch (5 mm) thick.
Cookies will keep up to two weeks in an airtight container.
Find this recipe and more in the Winter edition of Home at Home magazine, available FREE in store!
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