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.
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.Directions
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Preheat the oven to 375°F (190°C). Lightly grease cookie sheets.
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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 4 servings
- 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.
