So on the day before my birthday, I could not think of anything better to do than to fill my kitchen with sweet and tasty treats that I normally would never be eating! 😉 Miss Kayla (one of the super cool chickies that helps me out during the day) made a very yummy suggestion about some “oatmeal” raisin type cookies…she thought for sure we could make my base cookie batter into something fantastic like that. And we did!! But you don’t get to see that recipe yet. 😛 The point of the story is, she got my gears turnin, and my mind was on a collision course with all kinds of marvelous ideas. 😉 Choco-Fudge Cookie Bites wound up being one of our favorites! They taste like a more wonderful version of the Kit Kat bar without as much of the crunch….mmmmmmm. 😀
We worked soooo hard getting what seemed like endless amounts of pictures. We wanted to make sure you all had a step by step walk through of this yumminess….and yet, one thing totally escaped us! The fudge that we used for the filling, I had made YESTERDAY, on a whim, and had taken NO pictures! :O But have no fear, we will still post the recipe here so you can make these tasty treats. You just will not be able to witness the step by step pictorial of the walnut fudge until we post the recipe separately at a later date. 😉
I am going to walk you through the 3 recipes that formed this mouth watering treat, one at a time. We will start with the fudge.It really doesn’t matter how far in advance you prepare it. Since you are going to be spreading it in between the cookies anyway, you won’t need to wait for it to set up in the fridge if you don’t want to.
Next we have the yummy Almond Wafer Cookies. These things are a wonderful use of my base “cookie recipe” that I modified from my cookbook by Elana Amsterdam.
You will need…
- 2 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda (slightly rounded)
- 1/4 cup extra virgin olive oil
- 1/4 cup raw honey
- a 1 1/2 inch round cookie cutter
Preheat the oven to 350 degrees.
Combine all of the dry ingredients into a medium sized mixing bowl. If you use a fork, it is easier to make sure all of the lumps are out of the almond flour.
Combine the wet ingredients into a smaller bowl. A cereal bowl or a 1 cup glass measure will work great.
Make a well in the middle of the dry ingredient mixture and add in the liquids. This always seems to help with the combining…it keeps all the sticky off the side of the bowl and in with the flour where it belongs. 😉
Mix until its thoroughly combined. Towards the end of mixing, it is best to use your hands. I find it is much easier to form it into a cohesive ball.
Then you just need to eyeball your best guess of 1/2 of the dough. When you are rolling it out, this will be a much more manageable size. You will need a piece of parchment paper to set it on, as well as a second piece to put on top in order to roll out the dough.
Roll out the dough until it is about 1/8 of an inch in thickness.
Once the dough is rolled thin, grab your 1 1/2 inch round cookie cutter and cut as many circles as possible, combining the remaining fragments of dough and repeating the previous steps until you have used all of it. After both halves of dough, we ended up with about 68 wafers.
(I wanted to give you guys a picture of the cookie cutter in my hand so you would have an idea of how small this thing is.)
Place them on a cookie sheet that is lined with parchment. They only have to be about 1/4 – 1/2 inch apart. They will raise a bit, but will not spread much at all. So there is no reason to worry about them expanding into each other. 😉
Bake for 6 minutes…or until they begin to, ever so slightly, brown around the bottom edges. Remove from the oven and transfer them to a cooling rack until you are ready to use them for the Paleo Krunch Kookies…or until you eat them all, whichever comes first. 😉
Finally, we can put this all together!
For the final step, you will need…
- 1 bag of Enjoy Life Chocolate Chips or Chunks, whichever you have
- 1 batch of Walnut Cream Fudge
- 1 batch of Almond Wafer Cookies
First, line a large cookie sheet with parchment paper.
Take one of the almond wafer cookies and spread it with some fudge. About 1/8 to 1/4 inch worth will work just fine. Just depends on how much sweet you want! 😉
Top it with another wafer.
Do this until you have used up all of the wafer cookies.
Then, on a double boiler on the stove (I didn’t have one, so I used 2 small pans. One that was slightly smaller than the other. 😉 ), melt the chocolate until all chunks are gone, and it’s nice and creamy.
Then you are going to drop one of the little “mini hamburger” lookin’ cookies into the melted chocolate and make sure that it is completely covered. 🙂 Use a fork when you are taking it out, this way you can tap off the extra chocolate. It will just fall right down between the tines of the fork.
After you have tapped off as much chocolate as you can, simply place the cookie onto your parchment lined cookie sheet, and repeat the process until all of the sandwiches are coated. Then you will put the sheet into the fridge or the freezer until the chocolate has solidified. When all is said and done, you have something beautiful, like THIS! 😀
So there you have it…3 recipes in one post! And there are plenty more to come! We made soooo many cookies yesterday! 😀 Hope you enjoy! Let me know how yours turn out!