MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Elizabeth Sugar Hero Labau Chocolate Chip Cookie Bark
Categories: Cookies, Chocolate, Desserts, Nuts
Yield: 16 servings
1 c A-P flour
1/2 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
1/3 c Butter; (2 2/3 oz) melted
1/4 c Granulated sugar
1/2 c Brown sugar; packed
1 lg Egg; room temp
1 ts Vanilla extract
1/2 c Miniature chocolate chips
MMMMM----------------------------BARK---------------------------------
2 lb Semi-sweet chocolate
A chocolate thermometer
2/3 c Toasted walnuts; coarse
- chopped
1/3 c Toasted, shredded coconut
TO MAKE THE COOKIE CHUNKS: Set the oven @ 350°F/175°C.
Line a 9" x 9" pan with foil and spray it with nonstick
cooking spray. In a small bowl, whisk together the
flour, baking powder, baking soda, and salt. Set aside
for now.
In a large mixing bowl, blend together the melted butter
and both sugars. Add the egg and vanilla extract, and
beat until it’s well-combined. Turn the mixer off and
add the dry ingredients, then mix on low just until most
of the flour is incorporated. Finish mixing by hand,
scraping the bottom and sides of the bowl with a rubber
spatula. Add the miniature chocolate chips and stir them
in.
Scrape the dough into the prepared pan and spread it
into an even layer-it will be a very thin layer. Bake
for 18-20 minutes, until golden brown on top. Remove
from the oven and let it cool completely. Once cool,
take the cookie out of the pan and cut it into thin
rows, between 1/4" -1/2" wide, then cut the rows across
so you’re left with about 4 cups of small cookie cubes.
TO MAKE THE BARK: Line a baking sheet with parchment or
foil and set aside for now. Remove at least a quarter of
the chocolate (about 8 oz) and set it aside-it doesn’t
have to be a precise amount. Chop the remaining 3/4
chocolate into small pieces, and place in a
microwave-safe bowl.
Microwave the chopped chocolate in 30-second intervals,
stirring after every 30 seconds. Once melted and smooth,
insert the chocolate thermometer and make sure that it
has reached 115°F/46°C on the thermometer. If it’s not
close to that, heat it in short bursts until it reaches
the right temperature.
Add the reserved block of chocolate and stir it in.
Continue to stir the chocolate frequently as the block
of chocolate melts and the chocolate cools. When it
reaches 90°F/32°C, test it to see if it’s in temper.
Smear a bit of chocolate onto a piece of parchment. If
it starts to set within a few minutes, your chocolate is
in temper. If it remains wet-looking and does not set,
continue to stir the chocolate and let it cool a few
more degrees before testing again. Once tempered, remove
any excess unmelted chocolate from the bowl and set
aside to use at a later time.
Add the cookie cubes, the chopped walnuts, and the
toasted coconut. Stir until everything is coated with
chocolate, then scrape the candy out onto the prepared
baking sheet. Spread it into a thin layer-it’s easier to
eat if the bark isn’t too thick. If desired, sprinkle
the top of the bark with more chopped nuts or chopped
coconut while the chocolate is still wet. Let it set
completely at room temperature.
Once set, cut or break the bark into small pieces. Store
Chocolate Chip Cookie Bark in an airtight container for
up to a week.
RECIPE FROM:
https://www.sugarhero.com
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