Chocolate Chocolate Stackers

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

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  • prep time 55 min
  • total time 1 hr 55 min
  • ingredients 6
  • servings 12
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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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