hershey bar cookie torte

How To Make hershey bar cookie torte

• 1

  Combine sugar, brown sugar, and butter in large mixer bowl on medium speed. Add egg and vanilla; blend well. Combine flour, baking soda, baking powder, and salt; add alternately with buttermilk to creamed mixture. Pour batter by level 1/2 cupfuls onto lightly greased cookie sheet (2 cookies per sheet). With spatula, spread evenly into 6 inch circles, 3 inches apart. Bake at 375 for 7-8 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire rack. Chill.
• 2

  Prepare Hershey Bar Cream Filling: Sprinkle 1 teaspoon unflavored gelatin onto 5 tablespoons cold water in saucepan; let stand a few minutes to soften. Cook over medium heat, stirring constantly, until gelatin is dissolved. Remove from heat; add 1 1/2 eight ounce milk chocolate bars, broken into pieces (reserve remaining half for glaze). Stir until chocolate is completely melted. (If necessary, melt over low heat.) Cool to lukewarm, about 10 minutes. Whip 1 cup heavy or whipping cream until stiff; gradually add whipped cream to chocolate mixture, blending carefully. Chill about 1 hour or until filling begins to set. Place one cookie on serving plate; spread with 1/2 cup Hershey Bar Cream Filling. Repeat layering with remaining cookies and filling, ending with a cookie.
• 3

  Prepare Glossy Hershey Bar Glaze: Melt 1/2 milk chocolate bar (reserved from filling) with 1 tablespoon water in top of double boiler over warm water; stir to blend well. Add teaspoonfuls of water as needed until glaze is of spreading consistency. Spoon glaze over top of torte. Refrigerate.
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