You’ll crave these decadent morsels that combine sweet and salty flavors with a dose of THC.
Cannabis cook Keena Moffett ran a professional bakery for years before she became inspired to add weed to her creations. Driven by the desire to create edibles as an alternative to smoking for patients in need, Keena authored an e-book featuring many of her signature recipes, including mini-cheesecakes, pecan pie, molten lava cakes, and doughnuts, cupcakes and cookies galore, all infused with cannabis.
These wonderful munchie bites combine the deliciousness of cookie dough with the classic sweet-and-savory tastes of chocolate-covered pretzels. Keena has developed a recipe that removes the raw egg, eliminating the risk of salmonella poisoning from the cookie dough, and then sandwiches this amazing substance between salty pretzels covered in melted chocolate.
It’s a delight that you’ll want to make again and again, perfect for parties and potlucks. The next time you smoke a nice joint, kick back with some of these amazing treats and allow yourself to indulge!
For the eggless cookie dough:
¾ cup softened cannabutter
1 cup brown sugar
½ cup white sugar
2 tablespoons vanilla extract
2 cups flour
2 tablespoons water
1½ cups chocolate chips
For the sandwiches:
2 bags square pretzels
½ cup chocolate chips (for dipping)
1 teaspoon coconut oil
Using an electric mixer, whip the cannabutter and sugars together, then add vanilla extract and combine well. Slowly add flour to the wet ingredients until a crumbly dough starts to form. Add water 1 tablespoon at a time until the cookie dough forms into a soft ball, then slowly mix in the chocolate chips.
Using a spoon, roll your desired amount of dough into small balls. Put a layer of pretzel squares on a silicone mat or cookie sheet, then top each one with a cookie-dough ball. Press another pretzel on top of each to make small sandwiches. Melt the remaining chocolate chips with coconut oil in the microwave, then dip each sandwich halfway into the melted chocolate.
Allow the dipped bites to cool on the silicon mat in the freezer for 10 minutes, and enjoy! This recipe yields approximately 80 bites.
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