My all-time favorite, childhood candy is Snickers! It is the perfect combination of salty and sweet.
So, naturally I would combine these flavors into one of my favorite cookies: macarons.
The chocolate and caramel components are easy to make and can be easily stored in the fridge and brought to room to temperature before assembly.
Step 1: Make the Macarons
Refer to macaron recipe in previous blog post “Rose Macarons”
If you want to make the shells actual chocolate flavored, you can add cocoa powder, but brown food coloring is perfect if tight for time 🙂
Step 2: Make the Ganache
4oz of Ghirardelli cocoa chocolate chips
1/2 cup of heavy cream
Heat heavy cream in small saucepan until you start to see small bubbles start to rise
Remove from heat and pour the heavy cream over the chocolate in separate bowl
Let sit for a minute or two then slowly stir the heavy cream and chocolate until smooth and shiny
Let cool to room temp until thick enough to pipe!
Step 3: Make the Caramel
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
Pinch of salt to taste
Swirl sugar and water at medium low heat
Color will start to turn to a dark amber after about 10-15 mins
Continuously swirl so that sugar doesn’t burn
Remove from heat, and slowly stir in heavy cream
If caramel starts to harden, put back on still warm burner to help melt the caramel and heavy cream
Mix in pinch of salt!
Pour in heat safe container and can keep in fridge for later!
Step 4: Assembly
Ones macarons are complete, pipe the ganache around the outer edge leaving space in the center
Fill center with the salted caramel
Push down top macaron cookie until the chocolate slightly comes out the sides
Crush some cocktail peanuts into small enough pieces to stick to outside of macaron
Roll macaron in peanuts to coat outside edge
Hope you all enjoy! Please share any comments below 🙂