bake Special Report - July 2022 - 37

prep time: 45 minutes
This recipe by Rachel Bossett, pastry chef of Dirt Candy, won the grand prize in the 2022
Chunky CHIPS AHOY! Cookie Pieces Recipe Contest presented by Chef's Roll.
refrigerate time: 15 minutes
method
Prepare molds with tempered Dark
Chocolate shells
Cookie Butter (makes more than
needed)
100g Chunky CHIPS AHOY!
Cookie Pieces
100g Water
42g Lyle's Golden Syrup or Light
Corn Syrup
85g Refined Coconut Oil
Pinch of salt
Whisk Chunky CHIPS AHOY!
Cookie Pieces, Water and Syrup
together in a sauce pan
Stir constantly over medium heat
until crumbs have dissolved ~ about
2 minutes
Remove from heat and transfer
to a pint container to cool slightly,
but still warm
Add Coconut Oil and Salt and
process the mixture with a hand
blender until homogenous and
smooth
Salted Cookie Butter Caramel
(makes more than needed, put the
rest on some ice cream)
ingredients
100g Granulated Sugar
58g Light Corn Syrup
20g Water
81g Cream
1g Kosher Salt
60g Cookie Butter
method
Gently warm cream in wicked small
pot
In second, slightly larger pot,
bring Sugar, Corn Syrup, Water and
Salt to 150 Celsius
Deglaze caramel mixture with
warmed cream, stirring until well
combined
Transfer caramel to small bain
marie
Add Cookie Butter and process
with a hand blender until emulsified
and smooth
Allow to cool completely
Once cool, transfer to a pastry
bag and pipe a small layer into your
prepared molds
Milk Ganache
ingredients
100g White Chocolate
58g Cream
50g Milk Powder
8g Glucose
25g Butter, in small pieces
Pinch Salt
method
Melt chocolate to 45 Celsius and
transfer to a small bain marie
Gently warm Cream, Milk Powder,
Glucose, Butter and Salt until butter
barely melted, and allow to cool
(milk powder may not fully dissolve
here, but it's okay)
At 33 Celsius, pour cream mixture
over melted chocolate and emulsify
with a hand blender
Pour ganache into pastry bag
and pipe into molds at 30 Celsius,
leaving space for another layer
Bake Magazine Digital Special Report 3 | Volume 3 | bakemag.com
Allow to set fully before adding
next layer
Chunky CHIPS AHOY! Praline
ingredients
100g Finely Ground Chunky CHIPS
AHOY! Cookie Pieces
60g Cookie Butter
1g Kosher Salt
14g White Chocolate
12g Cocoa Butter
10g Almond Oil
15g Chunky CHIPS AHOY! Cookie
Pieces
method
Over bain marie, melt Finely
Ground Chunky CHIPS AHOY!
Cookie Pieces, Cookie Butter, Salt,
White Chocolate, Cocoa Butter and
Almond Oil together to melted and
smooth
Stir in second amount of Chunky
CHIPS AHOY! Cookie Pieces to
combined
Precrystalize Praline to 30 Celsius
Transfer to a pastry bag and pipe
a good layer on top of Milk Ganache
layer, leaving just enough room for
a cap
Allow to set, about 30 minutes
Cap snack bars with a thin layer
of tempered dark chocolate
Place molds in fridge for 15
minutes
Unmold
Serve within 5 days
37
http://www.bakemag.com

bake Special Report - July 2022

Table of Contents for the Digital Edition of bake Special Report - July 2022

bake Special Report - July 2022 - Intro
bake Special Report - July 2022 - 1
bake Special Report - July 2022 - 2
bake Special Report - July 2022 - 3
bake Special Report - July 2022 - 4
bake Special Report - July 2022 - 5
bake Special Report - July 2022 - 6
bake Special Report - July 2022 - 7
bake Special Report - July 2022 - 8
bake Special Report - July 2022 - 9
bake Special Report - July 2022 - 10
bake Special Report - July 2022 - 11
bake Special Report - July 2022 - 12
bake Special Report - July 2022 - 13
bake Special Report - July 2022 - 14
bake Special Report - July 2022 - 15
bake Special Report - July 2022 - 16
bake Special Report - July 2022 - 17
bake Special Report - July 2022 - 18
bake Special Report - July 2022 - 19
bake Special Report - July 2022 - 20
bake Special Report - July 2022 - 21
bake Special Report - July 2022 - 22
bake Special Report - July 2022 - 23
bake Special Report - July 2022 - 24
bake Special Report - July 2022 - 25
bake Special Report - July 2022 - 26
bake Special Report - July 2022 - 27
bake Special Report - July 2022 - 28
bake Special Report - July 2022 - 29
bake Special Report - July 2022 - 30
bake Special Report - July 2022 - 31
bake Special Report - July 2022 - 32
bake Special Report - July 2022 - 33
bake Special Report - July 2022 - 34
bake Special Report - July 2022 - 35
bake Special Report - July 2022 - 36
bake Special Report - July 2022 - 37
bake Special Report - July 2022 - 38
bake Special Report - July 2022 - 39
bake Special Report - July 2022 - 40
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
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http://digital.bakemag.com/sosland/bake/2018_05_01
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http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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