This was a fun dessert to make just for the idea of it. After trying it as is, I think it would be fun to play around with it and try different recipes for the cookie layer- like a blonde brownie recipe that I have. I also used pecans b/c I was out of walnuts.
I also like to make my own caramel sauce and hot fugdge recipe instead of using the store brands.
recipe from Top Secret Recipes cookbook
Cookie Layer
1 c flour
½ tsp baking soda
¼ tsp baking powder
1 stick butter, softened
1/3 c sugar
1 egg
1 T milk
½ tsp vanilla
½ c shredded coconut
Crust Layer
6 T butter
¼ c sugar
1 ½ c graham cracker crumbs
1 ¼ c semi sweet chocolate chips
½ c chopped walnuts
Cinnamon Butter
1 stick butter, softened
3 T sugar
1 ½ tsp cinnamon
Chocolate Syrup
Caramel Syrup
6 T chopped walnuts
Vanilla Ice Cream
__________________
For the cookie layer:
Preheat oven to 325.
Combine flour, soda, and powder in a medium bowl.
In a separate bowl, beat the butter and sugar about 30 seconds, until lighter in color.
Add the egg, milk, and vanilla and beat until smooth.
Slowly add the dry mixture into the wet and beat to combine.
Mix in the coconut. Set aside.
For the crust layer:
Melt the butter in a medium bowl on high for 30 seconds. Add the sugar and sir well for 30 seconds. Add graham crumbs, stir, and press into a 9x9 dish. Sprinkle chocolate chips over. Press dough into the dish, covering the chocolate chips, using floured hands to prevent sticking. Sprinkle walnuts over top and press with fingers into dough. Bake 40-45 minutes until edges are light brown.
For the cinnamon butter:
Cream the sugar , cinnamon, and butter together with a mixer on high speed.
When ready to assemble the dessert, heat a small skillet over medium heat. When hot, remove from heat and add about 1 T cinnamon butter to pan (it should melt and sizzle). Place a piece of the cake in the skillet (if the cake has cooled, warm in microwave first). Place a scoop of ice cream over cake. Drizzle chocolate and caramel over the cake, then sprinkle with about 2 T chopped walnuts.
(You can melt the cinnamon butter on a plate and build the “pie” there).
Cookie Layer
1 c flour
½ tsp baking soda
¼ tsp baking powder
1 stick butter, softened
1/3 c sugar
1 egg
1 T milk
½ tsp vanilla
½ c shredded coconut
Crust Layer
6 T butter
¼ c sugar
1 ½ c graham cracker crumbs
1 ¼ c semi sweet chocolate chips
½ c chopped walnuts
Cinnamon Butter
1 stick butter, softened
3 T sugar
1 ½ tsp cinnamon
Chocolate Syrup
Caramel Syrup
6 T chopped walnuts
Vanilla Ice Cream
__________________
For the cookie layer:
Preheat oven to 325.
Combine flour, soda, and powder in a medium bowl.
In a separate bowl, beat the butter and sugar about 30 seconds, until lighter in color.
Add the egg, milk, and vanilla and beat until smooth.
Slowly add the dry mixture into the wet and beat to combine.
Mix in the coconut. Set aside.
For the crust layer:
Melt the butter in a medium bowl on high for 30 seconds. Add the sugar and sir well for 30 seconds. Add graham crumbs, stir, and press into a 9x9 dish. Sprinkle chocolate chips over. Press dough into the dish, covering the chocolate chips, using floured hands to prevent sticking. Sprinkle walnuts over top and press with fingers into dough. Bake 40-45 minutes until edges are light brown.
For the cinnamon butter:
Cream the sugar , cinnamon, and butter together with a mixer on high speed.
When ready to assemble the dessert, heat a small skillet over medium heat. When hot, remove from heat and add about 1 T cinnamon butter to pan (it should melt and sizzle). Place a piece of the cake in the skillet (if the cake has cooled, warm in microwave first). Place a scoop of ice cream over cake. Drizzle chocolate and caramel over the cake, then sprinkle with about 2 T chopped walnuts.
(You can melt the cinnamon butter on a plate and build the “pie” there).
