Is anyone beginning to see a pattern forming here? I may be in a rut. But I like my rut. It’s cozy in here. This recipe is basically a hybrid of the recent Bacon Bark and White Chocolate Jalapeno Cookies. Why not, I ask you?!
You will be needing:
2- 12oz bags of white chocolate chips (or 3 if you like a lot of white chocolate)
2- sticks unsalted butter
1- cup brown sugar
1/4-cup finely minced fresh jalapenos (about 1 large pepper)
1- fresh jalapeno finely sliced
sea salt to taste
festive sprinkles to pretti-fy
Begin by preheating your oven to 350 degrees.
Mince your first jalapeno in a food processor (or by hand if you are a patient person), reserve. Cut the second jalapeno in half lengthwise, then finely slice it up–make these slices as thin as is humanly possible, and reserve.
Line a cookie sheet with tinfoil, then scatter about half (or however you feel is enough heat) of your minced jalapenos. If you like your sweet salty, toss a little sea salt across the foil, too.
In a medium saucepan, over medium heat melt your butter fully. Once it is melted, add the brown sugar and stir until it is completely dissolved. Now let this mixture come to a boil, stirring all the while. Once it is boiling, keep stirring anywhere from 2.5 to 5 minutes, or until the mixture starts to become fluffy, thick, slightly darker, and starts to get fragrant—don’t let it burn!
Pour the caramel across your prepared cookie sheet, letting it spread evenly over the entire thing as best as you can. Now pop the sheet in the oven for 5 minutes.
Pull it out, and spread your two bags of white chocolate chips evenly across the layer of caramel. Depending on how big the sheet is, or if you want an extra thick layer of white chocolate, spread more than two bags. Pop the sheet back in the oven for another 2-5 minutes.
When you pull it out, the chips should be good and soft. Smooth and even out the chips. Now sprinkle the remainder of your minced jalapeno across the white chocolate. For an added kick, sparingly add the fine slices of jalapenos. Crack a little more salt across it, if you’d like, and for some added flare, a few sparkly green sprinkles.
Put the whole thing in the freezer for several hours, or until good and set. When it is ready, peel the tinfoil off and break it into large pieces and store it in the fridge until ready to serve.