Who knew that Baby Ruth chocolate bars were so good? Did you get the memo?
I had my first one ever last month and now I’m worried about my clothes fitting me because let’s just say I’ve had more than one since last month. (I’m maybe worried about my above-average cholesterol too, but let’s be honest, it’s mostly about my clothes). I guess Baby Ruth doesn’t have a passport because she isn’t sold in Canada- the land of the north where I grew up honing my sweet tooth on native chocolate bars like Coffee Crisp and Aero and Bounty and Big Turk. (Canada is a candy-eaters’ paradise, my sweets-loving friends. Go there for the maple syrup and candy, but not for the weather. Or the government-regulated shitty wine selection.)
So anyways, this dessert. I had just made the colossally insane Chocolate Bar Brownie Explosion with about 75,000 chocolate bars, and inexplicably had about a dozen of the mini Baby Ruth ones left. I had ganache left over, felt like making cookies, and voila. The dessert was born. If you’re not in love with Baby Ruth, chop up whatever makes you happy (if you live in Canada, you’re lucky enough to select Coffee Crisp, perhaps?!?!).
Adapted from my Chocolate Macadamia Nut Cookie Tart recipe…
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (9 ounces) semi-sweet chocolate chips/ chunks
4 ounces semisweet chocolate, chopped into small pieces
1/2 cup heavy cream
1/4 cup light corn syrup
3-4 Baby Ruth chocolate bars, chopped, for garnish on top of sauce
- COOKIE BASE:
- In a large bowl, combine butter, egg, sugars and vanilla, and beat on medium-high speed for 3-5 minutes until light and fluffy. Scrape sides of bowl.
- In a medium bowl, whisk flour, baking soda, and salt together. Add to wet mixture and mix until just combined, about 1 minute. Stir in chocolate chips/chunks.
- Spread dough into 9″ removable bottom tart pan, cover with plastic wrap and refrigerate for at least three hours (up to three days).
- Preheat oven to 350° while tart chills. Bake for 20-25 minutes, until slightly golden brown on top. Allow to cool and remove from tart pan.
- GANACHE SAUCE:
- Place the chocolate in a medium bowl (ideally one with a wide bottom) and set aside .
- In a small saucepan, combine cream & corn syrup together. Bring to a simmer over medium heat and pour over the chocolate. Wait for 5 minutes, then whisk until smooth. Allow to cool in fridge until slightly thickened. Pour desired amount of chocolate over cookie tart*.
- Chop chocolate bars up into small chunks and sprinkle over ganache sauce. Chill, and slice into pieces.
- Chill the cookie dough before baking! Really. Don’t skip the step. Thanks.
- *Wondering how much sauce to use? Use it all, especially if you chill the sauce long enough to get it into a consistency that won’t pour off the edge of the tart onto the plate you’ve put it on . If it’s still too runny, you might want to use less on top of the tart and just pour more sauce over the pieces after they’ve been cut, so the sauce drips down the sides. Perfect. (Bottom line- if you chill the sauce long enough you will be able to spread it like a very soft frosting.)
- Microwave the ganache for 10 seconds at a time if it thickens too much in the fridge- it will flow like lava again and then pour nicely over your cookie pieces.
- Want more sauce on each piece? Pour