You can come up with plenty of experiments in the kitchen with storebought cookie dough, but readymade cookies from your local bakery or your favorite brand are limited. In walks in the options of the viral air fryer toasted marshmallows with pockets of melted chocolate that took every food influencer to the skies in delight as the divine taste hit their tastebuds. Get a taste of the so-called exotic desserts with these unique spins to turn your cookie-snacking treat into a gourmet experience.
1. Air Fried Marshmallows
- Parchment or aluminum foil
- 1 pack regular-sized marshmallows
- 1 Cadbury Dairy Milk Chocolate bar
Instructions
- Place the parchment paper in a way to cover the sides and bottom of the air fryer basket. If using aluminum foil, tear a strip and shape it into a mini dish perfect for the marshmallows.
- Arrange the marshmallows in the air fryer tray, not too tightly, because they will expand.
- Break the Dairy Milk bar into pieces and place them all over the marshmallows.
- Set the temperature to around 190°C and air fry for 3-5 minutes, depending on how toasted or brown you want your marshmallows.
- Remove the basket from the air fryer, dip the cookies directly, and eat or create s’mores sandwiches and enjoy.
2. Hedgehog Slice
Ingredients
- 100 gm butter
- 400 gm sweetened condensed milk
- 150 gm Cadbury Bournville 50% dark chocolate
- 250 gm storebought cookies, crushed
- 50 gm desiccated coconut
- 65 gm walnuts roughly chopped
- 2 tbsp Cadbury Cocoa Powder
- 290 gm Cadbury Bournville 70% dark chocolate
Instructions
- Grease and line an 11x7-inch baking tin with parchment paper and set aside.
- In a microwave-safe bowl, add butter, sweetened condensed milk, and the 50% dark chocolate and heat for 3-4 minutes, stirring every 30 seconds.
- Take it out from the microwave, add the crushed cookies, coconut, walnuts, and cocoa powder to mix well.
- Transfer to the baking tin and spread evenly by tapping against a hard surface.
- Clean the microwave-safe bowl, add the 70% dark chocolate, and microwave for 3-4 minutes, making sure to stir every 30 seconds.
- Pour the melted chocolate over the chocolate-cookie mix and refrigerate for 3-4 hours.
- Take it out of the fridge and cut it into slices of your preferred thickness. You can store the slices in an airtight container, refrigerated for 5 days not more.
3. Make it a Fondue Party
Make it a fondue party for 1 or share it with your loved one, or ones, by dipping your cookies in a chocolate or a cream cheese fondue that feels like molten cheesecake.
Cream Cheese Fondue
Ingredients
- 350 ml whipping cream
- 340 gm cream cheese
- 65 gm sugar
- 1 tbsp lemon juice
- 1 ½ tsp vanilla extract
- ¼ tsp cinnamon powder
- ⅛ tsp ground nutmeg
Instructions
- Cut the cream cheese into 2.5cm cubes. It’ll be easier if the cream cheese is chilled.
- Take a small saucepan or fondue pot, simmer the cream over medium-low heat.
- Add the cream cheese cubes to the warm cream. Stir continuously until the cheese is completely melted and blended with the cream.
- Stir in the sugar, lemon juice, vanilla extract, cinnamon, and nutmeg until well combined.
- Transfer to a fondue pot set over a low flame to keep warm.
- Arrange just the cookies or add a variety of dippers such as dry crackers, strawberries, banana slices, donut holes, or cubes of sponge cake around the fondue pot.
Fondue chocolate
Ingredients
- 240ml heavy cream
- A pinch of salt
- 340 gm Cadbury Dairy Milk or Bournville Chocolate, roughly chopped
Instructions
- Heat the cream and a pinch of salt in a small saucepan placed over medium heat until tiny bubbles appear and begins to simmer.
- Remove the pan from heat. Add the chocolate and whisk until smooth and mixed in.
- Transfer the chocolate mixture to a fondue pot set over low heat or a low flame. Alternatively, serve directly from the cooking pot.
- Arrange a variety of dippable items on a platter around the chocolate pot or just stick to the cookies.
- Use forks or skewers to dip items into the hot melted chocolate. Eat immediately.
- If the fondue begins to thicken, stir in a tablespoon of heavy cream to extend its life. Be aware that it will eventually cook down and may need to be replaced.
4. Trifle It
Ingredients
- 450 gm cookies of your choice
- 680 gm whipped cream, chilled
- 620 gm prepared dark chocolate pudding
- 90 gm chopped walnuts, optional
Instructions
- Crumble all but 3 cookies into coarse crumbs. Set aside the 3 whole cookies for garnish.
- Find a 3-liter trifle bowl, and spread 1/3 of the cookie crumbs to cover the bottom.
- Top the cookie layer with 1/3 each of the chocolate pudding, whipped cream, and nuts. Press down to compact the layers. Create two more identical layers with the remaining ingredients.
- Crumble the reserved cookies over the top, or arrange cookie halves decoratively.
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove from the refrigerator and serve chilled.