The best way to end this series is showcasing the desserts that I made. If you are heading to a party this evening, I promise that you will be loved by all if you bring either of these! In my mind, all fancy dinners end with dessert. I wanted to continue the small plate concept into dessert so I made 2 bite sized treats. The first was Chocolate Peanut Butter Pretzel Truffles from Six Sisters’ Stuff. If you are a chocolate peanut butter fan, you’ve got to add these to your must try list. They were super easy to make. I had to recrush my pretzel pieces because I couldn’t get the truffles into a circular shape. Make sure to get the pretzels into very small pieces. While they were delicious, mine were not uniform or very circular. When I make these again, I think I’ll also make them smaller. Currey took the leftovers to work and I immediately had requests for the recipe. In my mind, that’s a great stamp of approval.
The second dessert was Salted Caramel Coconut Macaroons from Cookies and Cups. The best part of this dessert is that they are insanely simple to make. Since I already had caramel bits for the drizzle, I just made my own caramel sauce for the macaroons. I followed the directions on the back of the package and combined ½ the bag with ½ cup cream. The homemade caramel sauce made these extra delicious. They were so easy and incredibly beautiful. Once the entire batch was done, I melted 1 1/2 cups chocolate chips with 1 Tbsp shortening. I dipped the bottom of every cookie in the chocolate and paced them on parchment lined baking sheets. I drizzled caramel over the cookies and sprinkled with salt. I kept sampling the cookies because I just couldn’t get enough!