Homemade Cookies n Creme Candy Bar King Size Recipe: A Creamier, Crunchier Delight

Introduction

The Hershey's Cookies n Creme candy bar is a beloved treat that combines the creamy texture of white chocolate with the crunch of chocolate sandwich cookies. First introduced in the 1990s, it quickly became a favorite for its unique flavor profile and satisfying crunch. While the store-bought version is convenient, making it at home allows for customization, better nutritional control, and a fresher taste. This recipe guides you through creating a king-size version that rivals the original, using common ingredients and simple techniques.

Why Make It at Home?

Crafting your own Cookies n Creme bar offers several advantages. You can use higher-quality ingredients, reduce sugar content, and customize the cookie pieces to your liking. It's also a fun project that can be tailored to dietary preferences, such as vegan or gluten-free options.

Personal Anecdote

I remember the first time I tried a Hershey's Cookies n Creme bar; it was love at first bite. The creamy white chocolate and crunchy cookies were a perfect match. Years later, when I decided to recreate it at home, I was thrilled to discover how achievable it was. With a few tweaks, I made it healthier and even more delicious, sharing it with friends and family who couldn't believe it wasn't store-bought.

Recipe Details

• **Prep Time:30 minutes
• **Cook Time:15 minutes
• **Total Time:45 minutes
• **Yield:1 king-size bar (serves 4-6)

Ingredients

White Chocolate Base:

• 1 cup (200g) cocoa butter
• 2 cups (400g) powdered sugar
• 1/2 cup (60g) milk powder
• 1 tsp (5g) vanilla extract
• 1/4 tsp (1.25g) salt

Cookies:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) unsalted butter, softened
• 1/2 tsp (2g) vanilla extract
• 1/4 cup (30g) cocoa powder

Instructions

• Prepare the White Chocolate:

• Melt cocoa butter in a double boiler or microwave in 30-second increments, stirring between each interval until smooth.

  • In a bowl, mix powdered sugar, milk powder, vanilla, and salt.
  • Gradually whisk the dry mix into the melted cocoa butter until smooth.

• Make the Cookies:

• In a bowl, whisk flour and cocoa powder.

  • Add sugar, butter, and vanilla; mix until a dough forms.
  • Roll dough on floured surface to 1/4 inch thickness and cut into circles.
  • Bake at 350°F (175°C) for 10-12 minutes until firm. Let cool.

• Crush Cookies:

• Crush cookies into small pieces for mixing.

• Assemble the Bar:

• Pour white chocolate into a lined or greased 9x5-inch loaf pan.

  • Fold in cookie pieces until evenly distributed.
  • Tap pan gently to remove air bubbles.
  • Chill in fridge until set, about 20-25 minutes.

• Unmold and Serve:

• Once set, remove from pan and slice into desired portions.

Variations

• Low-Sugar Version: Use less powdered sugar or a sugar substitute.
• Vegan Option: Replace dairy with plant-based alternatives.
• Crunchy Variation: Add nuts or cereal for extra texture.

Pro Tips

• Temper White Chocolate: For a glossy finish, temper by cooling to around 82°F (28°C) before pouring.
• Cookie Size: Ensure cookies are evenly sized for consistent distribution.
• Chill Time: Don’t rush chilling; it ensures a clean release from the mold.

Nutritional Comparison

FAQ

• Q: Can I use alternative milks?
• A: Yes, almond or soy milk work well.
• Q: Why is my white chocolate grainy?
• A: Overheating can cause graininess; melt gently.
• Q: Can I scale the recipe?
• A: Double ingredients for a larger batch.

Serving Suggestions

• Gift Idea: Wrap elegantly for a personalized gift.
• Dessert Platter: Slice thin for a sweet platter addition.

Conclusion

This homemade Cookies n Creme bar offers a fresh, customizable treat with all the beloved flavors of the original. With healthier options and the joy of homemade, it’s a delightful project for any chocolate lover. Enjoy the creamy, crunchy goodness and share your creations!

Category: Candy