This recipe by Rachel Bossett, pastry chef of Dirt Candy, won the grand prize in 2022 Chunky CHIPS AHOY! Cookie Pieces Recipe Contest presented by Chef’s Roll.

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
  1. Whisk Chunky CHIPS AHOY! Cookie Pieces, Water and Syrup together in a sauce pan.
  2. Stir constantly over medium heat until crumbs have dissolved ~ about 2 minutes.
  3. Remove from heat and transfer to a pint container to cool slightly, but still warm
  4. 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)

  • 100g  Granulated Sugar
  • 58g Light Corn Syrup
  • 20g Water
  • 81g Cream
  • 1g Kosher Salt
  • 60g Cookie Butter
  1. Gently warm cream in wicked small pot
  2. In second, slightly larger pot, bring Sugar, Corn Syrup, Water and Salt to 150 Celsius
  3. Deglaze caramel mixture with warmed cream, stirring until well combined
  4. Transfer caramel to small bain marie
  5. Add Cookie Butter and process with a hand blender until emulsified and smooth
  6. Allow to cool completely
  7. Once cool, transfer to a pastry bag and pipe a small layer into your prepared molds

Milk Ganache 

  • 100g White Chocolate
  • 58g Cream
  • 50g Milk Powder
  • 8g Glucose
  • 25g Butter, in small pieces
  • Pinch Salt
  1. Melt chocolate to 45 Celsius and transfer to a small bain marie
  2. 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)
  3. At 33 Celsius, pour cream mixture over melted chocolate and emulsify with a hand blender
  4. Pour ganache into pastry bag and pipe into molds at 30 Celsius, leaving space for another layer
  5. Allow to set fully before adding next layer

Chunky CHIPS AHOY! Praline

  • 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
  1. 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
  2. Stir in second amount of Chunky CHIPS AHOY! Cookie Pieces to combined
  3. Precrystalize Praline to 30 Celsius
  4. Transfer to a pastry bag and pipe a good layer on top of Milk Ganache layer, leaving just enough room for a cap
  5. Allow to set, about 30 minutes
  6. Cap snack bars with a thin layer of tempered dark chocolate
  7. Place molds in fridge for 15 minutes
  8. Unmold
  9. Serve within 5 days