ciao!cooks
Chef Eileen Manalo
Caked With Love Co.
Eileen Manalo has been baking chocolate-bar inspired treats
out of her Corydon shop for the last four years. Sweet coconut
custard mingles with bitter dark chocolate cake in her
reconstructed version of a Bounty Bar. Egg-free cookie dough
bites satisfy candy cravings with salty Skor pieces and sweet
M&Ms added to the mix.
Monster Cookie
Dough Bites
Swap out M&Ms for your favourite
chocolate pieces. For a variation using
Skor bar, visit ciaowinnipeg.com.
INGREDIENTS
1/2 cup salted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp pure vanilla extract
1 cup all-purpose fl our
1 cup quick-cooking oats
1/4 cup milk (2% or whole)
1/2 cup mini chocolate chips
2/3 cup plain M&Ms, slightly
crushed
1 1/2 cups chocolate moulding
wafers
second intervals or in a double
boiler.
8. Dip half of a cookie dough bite
into the melted chocolate. Place on
cookie sheet lined with wax paper.
Repeat until all the cookie dough
bites are dipped.
Yield 24 cookie dough bites
METHOD
1. On a cookie sheet lined with
parchment paper, spread the all-
purpose fl our in a thin layer. Bake
at 300°F for 15 minutes. Let cool
completely.
2. In the bowl of an electric mixer,
cream together butter, both sugars
and vanilla until light and fl uffy.
3. Add in baked fl our and oats and
mix until well-combined.
4. On low speed, slowly add milk.
Mix until dough forms.
5. Add mini chocolate chips and
M&Ms to the dough. Mix until well-
incorporated.
6. Using a small cookie scoop,
spoon dough onto cookie sheet
lined with wax paper. Refrigerate
for 30 mins or until set.
7. In small bowl, melt chocolate
wafers in the microwave in 10
ciao! / apr/may / two thousand nineteen
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