20cm of snow! Apparently it isn’t a lot of snow at all, but for a couple of Southern Hemisphere natives, and recent arrivals to the cold North American winters, 20cm might as well have been 2 meters of snow (and yes, we are still using metric units of measure here. As they say, baby steps when you are adjusting to something new). Luckily, even though we may not be as prepared as most, our local town council experiences snow on an annual basis, and was more than well enough prepared for what the worst winter in Canada since 2009 had in store. Okay maybe this part isn’t true, but it is certainly the most snow we have ever experienced, especially considering our recent snow experiences.
On the plus side, the stores managed to stay well enough stocked to support a little bit of baking to alleviate the cabin fever from being cooped up inside, which truth be told wasn’t necessary but probably just came about from our fear of venturing outside in -28C weather. But Africa breeds them tough, and even with our sun shine quota at an all time low, the LiveInBaker was still able to whip up:
Oreo Pretzel Sandwiches
Makes 24 pretzel sandwiches
- 4 ounces (113g) white chocolate
- 18 Oreo cookies
- 4 ounces (113g) low fat or full fat cream cheese, softened
- 48 waffle pretzels
In an ideal world, we would turn the Oreo cookies into fine crumbs with the help of a blender – but since we don’t have one of those nifty gadgets, we had to manually crush the cookies until we had fine crumbs. Now any normal person would have a rolling pin at their disposal to do so, but our modestly stocked kitchen doesn’t have one of these so we used a wine bottle. Crushing the cookies manually takes some time, so keep working at it until you have fine cookie crumbs.
Mix your Oreo crumbs with the softened cream cheese and pop it into the fridge to firm up for about 30 minutes.
Remove your cookie cream cheese mix from the fridge and roll into 24 little balls (about 1-2 teaspoons each). Sandwich each little Oreo ball between two waffle pretzels until you have 24 sandwiches. Pop them in the fridge for an hour to firm up.
Melt the white chocolate over a double boiler or in the microwave and dip each pretzel sandwich into the chocolate. Allow chocolate to set and store your white chocolate covered Oreo pretzel sandwiches in the fridge.
The original inspiration behind this recipe can be found here