Hershey Bar - Cookie Torte
Submitted by LuckyD
Hershey Bar cookie torte: tender buttermilk sugar cookies layered with milk chocolate whipped cream filling and a chocolate glaze. A retro stacked dessert that slices like a layer cake.
YIELD
1 tortePREP
10 minCOOK
50 minREADY
60 minA vintage American dessert that layers thin sugar cookies with a milk chocolate whipped cream filling. Once the whole stack chills, it softens into something you can slice clean like a layer cake, but with the snap of cookie instead of sponge.
The cookies are a buttermilk sugar cookie dough spread into flat 6-inch circles directly on the baking sheet. Keep them thin: they shouldn’t puff up like drop cookies. You want flat, tender rounds that will absorb a little moisture from the filling as they sit.
The filling is Hershey bar chocolate folded into whipped cream with a touch of softened gelatin for stability. It won’t fully set (that’s the point) but firms up enough to hold neat layers. Plan ahead: the torte wants several hours in the fridge to let the cookies soften into the filling.
Chef Tips
- Spread the batter into perfect 6-inch circles using the back of an offset spatula; uneven cookies stack wobbly.
- Let the gelatin fully dissolve before folding in whipped cream. Undissolved gelatin strings through the filling.
- Assemble the torte at least 4 hours (ideally overnight) before serving so the cookies turn cake-soft.
- Use a warm knife wiped clean between cuts for tidy slices through the chocolate layers.
Variations
- Swap milk chocolate bars for dark chocolate for a less sweet, more grown-up flavor.
- Add a layer of fresh raspberries or sliced strawberries between layers for a fruit-forward twist.
- Fold a tablespoon of Frangelico or Kahlua into the filling for nutty or coffee depth.
Ingredients
Directions
Combine sugar, brown sugar, and butter or margarine in large mixer bowl on medium speed.
Add egg and vanilla; blend well.
Combine flour, baking soda, baking powder and salt; add alternately with buttermilk or sour milk to creamed mixture.
Pour batter by level ½ cupfuls onto lightly greased cookies sheet (2 cookies per sheet).
With spatula, spread evenly into 6-inch circles, 3 inches apart.
Bake at 375 for 7 to 8 minutes, or until lightly browned.
Remove from cookie sheet, cool completely on wire rack.
Chill.
Prepare Hershey Bar Cream Filling.
Place one cookie on serving plate; spread with ½ cup cream filling.
Repeat layering with remaining cookies and filling, ending with a cookie.
Spoon Glaze over top of torte. Refrigerate.
8 to 10 servings.
Cream Filling: Sprinkle 1 tsp.
unflavored gelatine onto 5 Tbsp.
water in saucepan; let stand a few minutes to soften.
Cook over medium heat, stirring constantly, until gelatine is dissolved.
Remove from heat; add 1½ eight-ounce milk chocolate bars, broken into pieces (reserve remaining half for glaze).
Stir until chocolate is completely melted.
(If necessary, melt over low heat.
) Cool to lukewarm, about 10 minutes.
Whip 1 cup heavy or whipping cream until stiff; gradually add whipped cream to chocolate mixture, blending carefully.
Chill about 1 hour or until filling begins to set.
Glaze: Melt ½ milk chocolate bar (reserved from filling) with 1 Tbsp.
water in top of double boiler over warm water, stir to blend well.
Add teaspoonfuls of water as needed until glaze is of spreading consistency.
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