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5 Layer Cookie Bar BakeAlong

Come do a baking experiment with me! In this video, we try making a five layer cookie bar we saw on Instagram from Fitwaffle Kitchen! This one is great for people who are a little nervous about baking as you can use pre-made ingredients and practice layering.

Ready to give it a try? Great! You’ll need a batch of cookie dough (made from scratch or bought premade) – can be sugar cookie, chocolate chip, or other , a jar of Nutella, a jar of Biscoff cookie butter, a baking pan, non-stick spray or parchment paper, and something to spread with (butter knife, spoon, rubber spatula, offset spatula). That’s it! At Casual Confections, there are very few fails, lots of accidental successes, and plenty of tasty tasty mistakes. Let’s do this!

5 Layer Cookie Bar – Fitwaffle Kitchen
1 batch of cookie dough
1 jar of Nutella
1 jar of Biscoff cookie butter

Preheat oven to 350ºF

Spray 8×8 baking pan with non-stick spray or cover with parchment paper. Press down enough cookie dough to cover the bottom of the pan. Spread a layer of Nutella over the top of the cookie layer. Press a second layer of cookie dough on top of the Nutella. Spread a layer of Biscoff cookie butter over the cookie dough. Then add the rest of the dough on top of the cookie butter. If it does not cover edge to edge, it is ok.

Bake for 30-40 mins on a middle rack. If your top layer is browning too fast, place a piece of foil loosely over the top. Remove from oven and let cool in the pan. Cooling may take a while as the bars are thick. Leave out to cool at room temperature or place in the fridge. Once cooled, run a knife or spatula around the edges to loosen it up. Flip bars onto a cutting board. Slice and serve.

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Survival by Chocolate: A Dementor Salve

A quick recap from the last post: I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter AllianceCavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!

The second recipe to share from this experience is for my Survival by Chocolate: A Dementor Salve cake. This is pretty simple to put together and tastes amazing! This was an auction item for the night.

Start with a chocolate cake. I made a devil’s food cake but dark chocolate would work very well, too. I baked this one into two 9” rounds.

Then, make a Nutella buttercream. My Baking Addiction’s recipe utilizes a lot of powdered sugar and produces enough buttercream to top a large batch of cupcakes or very generously frost a 9” cake. I still had enough leftover buttercream to mix it with my cake scraps to make three large parfaits! Check out the recipe and notes on the site: https://www.mybakingaddiction.com/nutella-cupcakes/

To really help bring out the flavor of the Nutella, be sure to generously add baked and chopped hazelnuts and top with a chocolate ganache. For the ganache on this cake, I used a 1:1 ratio of heavy cream to chocolate.
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Survival by Chocolate: A Dementor Salve

Bake a devil’s food cake in two 9” round pans. Once the cakes have cooled completely, trim the tops so that they are flat. Save cake scraps for later. Add a generous amount of buttercream to the top of the first round. Make sure the buttercream layer is level. Sprinkle some chopped hazelnuts on top. Place the second round on top of the buttercream and nut layer. Add buttercream to the top of the new layer. Frost the sides of both cake layers. Work frosting until the top and sides are smooth. Save extra buttercream for later. Pour the chocolate ganache over the entire cake. Decorate with more chopped hazelnuts.

Chocolate Hazelnut Buttercream:
2 sticks unsalted butter, softened
1 13-oz jar of Nutella or other chocolate hazelnut spread
1 Tbsp vanilla extract
1.5 lbs confectioner’s sugar, sifted
6-8 Tbsp heavy cream or milk

In a large mixing bowl, cream the butter and Nutella until well combined, thick, and fluffy (about 5 mins). Slowly add the confectioner’s sugar and continue mixing until well-blended.

Add vanilla and 3 Tbsp of heavy cream. Blend on low speed until moistened. Add an additional 3-5 Tbsp of heavy cream (I used 5) until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy (about 3 mins).

Chocolate ganache:
6 oz milk chocolate baking chocolate, broken or chopped into pieces
6 oz heavy cream

Heat heavy cream on the stove or in the microwave. For the microwave, heat for 45 seconds to 1 minute. Cream should be steaming but not boiling. Keep a close eye on it.

Pour heated cream over the chocolate pieces. Let sit for 2-3 minutes to melt the chocolate. Stir using a whisk until the chocolate and cream are well-blended into a rich chocolate sauce. Pour ganache over cake (cake should be sitting on a cooling rack that is over a cookie sheet covered with plastic, parchment, or wax paper to catch the drippings).

Using the leftovers:
Place the scraps left from leveling the cake rounds into a bowl. Add all of the extra buttercream to the scraps. Stir until combined. Spoon mixture into cups, layering with hazelnuts. Top with whipped cream or serve over vanilla ice cream. Serve as parfaits.