For a sweet n’ easy spin on this chocolate chunk cookie bar, pull out your cutters. I’m currently having a prickly little love affair with the saguaro cactus. I’m nuts over anything cactus-ish for baking or home decor. I used a springtime green hue for the royal icing and simply outlined the Chocolate Chunk Cookie Cactus. For an extra surprise, I added a layer of chocolate brownie – yep, I said that – to the bottom of the bar. Want more chocolate chip or brownie options? I got ya covered.
Thanks to fellow baking and dessert blogger Tutti Dolci for the recipe inspiration. Let’s start with the brownie layer, and then make the chocolate chunk cookie layer. Royal icing decoration comes last.
First, microwave the chocolate chips and butter and let cool. Then mix the eggs, sugar, salt, and vanilla in a medium mixing bowl. Whisk eggs mixture, and then whisk in melted chocolate. Add flour, and pour batter into prepared pan.
CHOCOLATE CHUNK COOKIE CACTUS LAYER
I’ve used my tried and true royal icing recipe a gazillion times, and I want to emphasize just how easy it is to whip up, versus a store-bought version. It’s three ingredients + warm water (confectioners sugar, meringue powder, vanilla). Add food coloring to the royal icing – I used Leaf Green or Electric Green for my outlines.
Did anyone say Cinco de Mayo is almost exactly 4 weeks away? #feelin’it
- Ann Clark Cactus Cookie Cutter
- Tutti Dolci Chocolate Chip Cookie Brownie Bars
- Americolor Food Coloring in Electric Green
- Meri Meri Cactus Plates
Photos by: Maria Hedrick Photography