This indulgent Hershey Bar Cookie Torte is a show-stopping dessert that combines crisp, buttery cookie layers with a luscious milk chocolate cream filling. The base is made from scratch using brown sugar and buttermilk for a tender, cake-like texture that holds up well under the weight of the filling. The creamy center features melted Hershey’s milk chocolate blended with whipped cream, creating a smooth, decadent layer that melts in your mouth. Finished with a glossy chocolate glaze, this torte offers a beautiful contrast of textures and deep chocolate flavor. It is perfect for family gatherings, holiday parties, or any special occasion where you want to serve something impressive yet homemade. Allow plenty of time for chilling to ensure clean slices and set filling.
Hershey Bar – Cookie Torte
Description
This indulgent Hershey Bar Cookie Torte is a show-stopping dessert that combines crisp, buttery cookie layers with a luscious milk chocolate cream filling. The base is made from scratch using brown sugar and buttermilk for a tender, cake-like texture that holds up well under the weight of the filling. The creamy center features melted Hershey's milk chocolate blended with whipped cream, creating a smooth, decadent layer that melts in your mouth. Finished with a glossy chocolate glaze, this torte offers a beautiful contrast of textures and deep chocolate flavor.Ingredients
Directions
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In a large mixer bowl, combine granulated sugar, brown sugar, and softened butter. Beat on medium speed until creamy.
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Add the egg and vanilla to the butter mixture; beat well until blended.
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In a separate bowl, combine flour, baking soda, baking powder, and salt.
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Add the dry ingredients alternately with the buttermilk (or sour milk) to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
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Drop batter by level 1/2 cupfuls onto the prepared cookie sheets, placing two scoops per sheet.
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Using a spatula, spread each portion evenly into a 6-inch circle, keeping them 3 inches apart.
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Bake for 7 to 8 minutes, or until lightly browned and set.
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Remove cookies from the oven and let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
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While cookies cool, prepare the cream filling: Sprinkle gelatin over 5 tablespoons of water in a small saucepan. Let stand for a few minutes to soften.
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Cook the gelatin mixture over medium heat, stirring constantly, until the gelatin is completely dissolved.
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Remove from heat. Add the broken pieces from the 1-1/2 milk chocolate bars to the hot gelatin mixture. Stir until the chocolate is completely melted and smooth.
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Let the chocolate mixture cool to lukewarm, about 10 minutes, stirring occasionally.
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In a chilled bowl, whip the heavy cream until stiff peaks form.
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Gradually fold the whipped cream into the lukewarm chocolate mixture, blending carefully to maintain volume.
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Refrigerate the filling for about 1 hour, or until it begins to set and thickens.
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Assemble the torte: Place one cooled cookie on a serving plate. Spread with 1/2 cup of the cream filling.
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Repeat layering with the remaining cookies and filling, ending with a cookie on top.
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Prepare the glaze: Melt the reserved 1/2 milk chocolate bar with 1 tablespoon of water in the top of a double boiler over warm water. Stir to blend well.
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Add teaspoonfuls of water as needed to the glaze until it reaches a smooth, spreading consistency.
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Spoon the glaze over the top of the torte, spreading it evenly to cover the top cookie.
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Refrigerate the assembled torte until ready to serve, allowing the layers to set firmly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 992.2kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 5.3g27%
- Cholesterol 47.1mg16%
- Sodium 2784.6mg117%
- Total Carbohydrate 191.4g64%
- Dietary Fiber 4.5g18%
- Sugars 76.9g
- Protein 17.8g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the torte covered in the refrigerator. It will keep for up to 3 days. Bring to room temperature for 15-20 minutes before serving for the best texture and flavor.
Sour Milk Substitute: If you do not have buttermilk, you can make sour milk by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk. Let it stand for 5-10 minutes until it curdles slightly, then use as directed.
Chocolate Choice: This recipe is designed specifically for Hershey's milk chocolate bars, which have a unique melting quality and flavor profile. Using high-end baking chocolate may result in a different texture and a less sweet, more intense chocolate flavor.
Assembly Tip: For clean slices, ensure the torte is well-chilled before cutting. Use a sharp knife dipped in hot water and wiped dry between each cut.
Yield Adjustment: The recipe yields enough batter for approximately 4-5 cookies, depending on size. Adjust the amount of filling accordingly. The standard assembly uses 3 cookies and 2 layers of filling.
