I have dozens of winning cookie recipes at hand but, it comes to the (cookie) crunch, I always turn to my old favorites.
Mars Bar Squares are right up there at the top and, as this tried 'n tested cookie classic can be dressed up or down, they deliver guaranteed taste appeal.
I'm counting on the fact that sharing this gem during the Nine Days will encourage you to make them despite their dairy profile but, as I know cooks usually stick to parve options, I'm sharing a top rated, parve-possible Chocolate Crunch Cookie recipe too.
See BOTH bonus recipes below, come in to try these at Tasters Thursdays tomorrow, and take note of exciting ways to include these with ice-cream.
The time is NOW to test-drive what is sure to become most requested, family tradition cookies to be passed on for generations.
3 x 51 gram Mars Bars
100 grams butter
2 tablespoons golden or maple syrup
3 1/4 cups Rice Krispies or similar
Generous pinch Maldon (optional see notes)
200 grams milk or dark chocolate
1: Melt the Mars Bars, butter and syrup in a pot on low heat, stirring constantly until the mixture is smooth, then stir in cereal.
2: Press into a large foil tray and refrigerate till firm then melt chocolate and spread it over the top to cover completely.
3: Allow to set and then cut into small bars or squares.
NOTES & ICE-CREAM SERVING IDEAS: Cut into very small cubes and fold through vanilla or chocolate ice-cream and return to freezer to set. Serve with Mars Bar Sauce made by melting 2 Mars Bars with 1/2 cup of cream and a dash of milk. This delicious sauce can also be spooned over cakes, waffles or pancakes. I include Maldon salt in ALL cookies as I love its delicate flavor and sweet salty contrast. Even basic maple syrup will do or substitute with honey. Make this more 'adult' in flavor by topping with dark chocolate instead of milk chocolate.
CHOCOLATE CORNFLAKE COOKIES
175 grams soft butter OR margarine
3/4 cup white sugar
1 teaspoon vanilla essence
3 generous tablespoons cocoa
1 1/2 cups plain flour
Generous pinch Maldon (optional)
1 cup cornflakes, lightly crushed*
Dark chocolate to garnish
* This is a great way to use up the dregs of cornflake boxes. Lightly crush in the bag. No need to get out a processor.
1: Cream the butter/margarine and sugar in a mixer - or by hand - then add in the vanilla followed by flour, salt, cocoa, and finally the crushed cornflakes and mix well.
2: Roll into balls, press down lightly and bake at 180 C for 15 - 18 minutes.
3: Allow to cool then melt dark chocolate and drizzle over the top of each cookie. Add a sprinkle of Maldon to the drizzled chocolate if desired.
NOTES & ICE-CREAM SERVING IDEAS: Bake dough as a single, flat, giant cookie and break into small pieces then fork through ice-cream together with extra cornflakes coated with dark chocolate for delicious crunch. When making cookies, I often drizzle chocolate over the baked cookies, and then 'stick on' a roasted hazelnut to the top of each, which I then call 'Volcano Cookies'.
Note that both cookies freeze perfectly. Rumor has it they can even be eaten directly from the freezer if you can't wait for them to return to room temperature. At least that's what I've heard.