Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate Chocolate Stackers

(3)
  2 reviews
  • 55 min prep time
  • 1 hr 55 min total time
  • 6 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

This decadent dessert is bursting with chocolate-on-chocolate sweetness.

Recipe by Angie McGowan
October 12, 2012

Ingredients

Cookies

1
roll Pillsbury™ refrigerated sugar cookies
3
tablespoons unsweetened baking cocoa

Ganache

1/4
cup whipping cream
1
teaspoon light corn syrup
2
oz semisweet baking chocolate or 1/3 cup semisweet chocolate chips
1
teaspoon butter

Steps

  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add cocoa; knead into dough with hands until well combined.
  • 2 Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4 Meanwhile, in 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
  • 5 When cookies are completely cooled, spread Ganache on bottom of 1 cookie; top with second cookie bottom side down. Repeat with remaining cookies.
  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add cocoa; knead into dough with hands until well combined.
  • 2 Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4 Meanwhile, in 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
  • 5 When cookies are completely cooled, spread Ganache on bottom of 1 cookie; top with second cookie bottom side down. Repeat with remaining cookies.

Expert Tips

For a sweeter chocolate ganache, use milk chocolate instead of semisweet chocolate.

Unsweetened dark baking cocoa can be used in the cookies, and dark chocolate can be used in the ganache for Dark Chocolate Chocolate Stackers.

No nutrition information available for this recipe
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet