It's like a giant candy-bar cookie, with both sweet and savory elements to keep your taste buds popping. You can slice it into individual cookies or kick it wild style and just break off bits with your hands.
Technique tip: The loaf is cut into individual cookies similar to how biscotti are made, but whereas biscotti are baked twice, this recipe requires only baking once.
Swap option: You could try M&Ms instead of Reese's Pieces.
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing
- 1/2 cup powdered sugar
- 2 teaspoons Hennessey
- 1/2 teaspoon kosher salt
- 2¾ cups all-purpose flour, plus more for rolling
- 4 tablespoons Reese's Pieces
- 1/2 cup coarsely crushed Original Chex Mix
- One 3- to 4-ounce bar dark chocolate, broken into pieces
- 2 tablespoons Reese's Pieces
- 1 cup Original Chex Mix, finely crushed
For the loaves:
1. Preheat the oven to 350°F and grease a baking sheet.
2. In a large bowl or stand mixer, cream the butter and powdered sugar for 1-2 minutes. Add the Hennessey, salt and 1 tablespoon of water and mix until smooth. Add the flour and mix until a stiff dough forms. Stir in the Reese's Pieces and Chex Mix by hand.
3. On a floured surface, divide the dough in half. Roll each half into a smooth log, about 2 inches thick. Place the dough logs on the prepared baking sheet 2 inches apart. Refrigerate for 15 minutes.
4. Place in the oven and bake for 1 hour, until completely dry looking.
5. Cool on the sheet for 15 minutes. The loaves will be very soft at first, but they will harden.
For the topping:
1. Melt the chocolate in the microwave by heating in 10 second bursts and stirring until smooth.
2. Drizzle the loaves with the chocolate and sprinkle on the remaining Reese's Pieces and Chex Mix. Press to adhere the Chex and candy to the chocolate and refrigerate for 30 minutes to set.
3. Remove from the refrigerator and let the loaves rest, covered in an airtight container, for at least four hours and up to one day (this resting period is necessary so that the loaves will slice well and not crumble). Use a serrated knife to slice into 1/2-inch-thick cookies.
Excerpted from The Last O.G. Cookbook: How to Get Mad Culinary Skills © 2019 by Turner Entertainment Networks, Inc. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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