Sunday, June 18, 2017

Snickery Springform Cookie #SundaySupper

A springform pan is the perfect vessel for this giant, chewy, Snickers-filled chocolate cookie. A dusting of sugar on the top adds a little extra sweetness.

Snickery Springform Cookie

Father’s Day is upon us. For the past few years, it's been a bittersweet day for my sister and I - a period where we celebrate having an amazing dad who would do anything for us (sometimes we don't even need to ask!) and where we remember our grandfather, who passed away on the morning after father's day a few short years ago. Ironically, both these men in our lives seem more and more similar as the years go on, even though they were not related to each other. Both manage to exhibit the utmost kindness to everyone, regardless of their "place" in society. Both have experience with some of life's scarier curveballs - diabetes, hypertension, and cancer were either personal struggles or those of loved ones. Both are fans of banana bread, pumpkin pie and my mom's stroganoff, and both can maneuver a truck and trailer back and forth across the country as well as down south of the border without issue. 

In honour of my dad, who also has a fondness for peanuts and caramel, I cooked up this "cookie-cake" - essentially a giant cookie in a springform pan. While not exactly a health food wonder, it's a holiday treat - and it serves a crowd, so in reality the sugar load isn't too heavy per serving. Peanut flour adds a nice richness that pairs well with the combination of fats, while the chunks of Snickers added toothsome chew and decadence to the pan. The worst part is waiting for it to cool before you can slice it into wedges - although I strongly recommend warming theach wedge up before serving with a scoop of vanilla ice cream!

Snickery Springform Cookie

Sides Dad Will Love


Mains for the Main Man


Dad’s Favorite Desserts

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Snickery Springform Cookie
Makes 1 (10") pan, 16 slices
5 oz unsalted butter, softened
3 oz shortening
2 oz coconut oil
⅓ cup jaggery (or brown sugar)
2 tbsp powdered sugar
1 egg
1 tsp vanilla
1 cup flour
2 tbsp peanut flour (optional but yummy!)
⅓ cup cocoa
¼ tsp baking soda
Pinch salt
1 cup (5.3 oz) diced Snickers bars
1 tbsp granulated sugar, for topping
  1. Cream butter, shortening, coconut oil, jaggery, powdered sugar, egg and vanilla until well combined.
  2. Sift in flours, cocoa, baking soda and salt, mixing until incorporated.
  3. Fold in Snickers pieces.
  4. Spread evenly in a greased and parchment-lined 10” spring-form pan and freeze for at least 30 minutes.
  5. Heat the oven to 350F.
  6. Sprinkle the top of the cookie with granulated sugar,
  7. Bake for 40-45 minutes.
  8. Cool completely in the pan.
  9. For easier slicing, chill overnight.
Amount Per Serving
Calories: 241.6
Total Fat: 18.9 g
Cholesterol: 34.7 mg
Sodium: 77.1 mg
Total Carbs: 15.1 g
Dietary Fiber: 1.1 g
Protein: 2.9 g

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