Even chocolate creators have their preferences. At Happy Chocolates, Susie’s online chocolate boutique, a bonbon filled with hazelnut cream, milk chocolate, and fresh strawberry jam is by far her favorite. Here, the same sweet flavors are propped up by a layer of crunchy cookie. 1 Shape the sugar cookie dough into 2-in/5-cm discs and use the tip of a spoon to carve a round groove across the top of each cookie before it goes into the oven. Bake as directed. When preparing the ganache, add the Frangelico and rum (if using) with the cream. Makes
time needed
about
about
24
cookies
2 20 hr
min
1 batch Very-Vanilla Sugar Cookies (page 123)
2 Use a spoon to scoop a generous layer of ganache into the groove of each cookie. Spread more ganache thickly and smoothly on top of the cookies, then spoon a thin layer of jam over the ganache. Allow the cookies to set in the refrigerator for 20 minutes, decorate with fresh strawberry slices if desired, and serve at room temperature. Store in an airtight container in the refrigerator for 2 days or in the freezer for 2Â months.
1 batch Hazelnut-Chocolate Ganache (variation, page 119) 1 tbsp Frangelico (hazelnut liqueur; optional) 1 tbsp dark rum (optional) 1 batch Strawberry Jam (page 120) Fresh strawberry slices to garnish (optional)
dream bars