Monday, May 21, 2018
Cooking

#CookClub Recipe No. 15: Chocolate-Dipped Waffle Cone Bars

Recipes are a funny thing. And by funny, I mean exasperating.

#CookClub Recipe No. 15, Chocolate-Dipped Waffle Cone Bars, comes from a source no less esteemed than Southern Living, in its new book Scooped: Ice Cream Treats, Cheats and Frozen Eats (Oxmoor House).

And yet, I grappled with some of the instructions. This promised to be a simple-to-make dessert; after all, ice cream and waffle cones are the primary ingredients.

But the instructions to make the chocolate-covered waffle cone pieces that are stirred into softened ice cream were too fussy, and slightly irrational. Coating the pieces in the chocolate in small batches is cumbersome and using a small bowl for the process was awkward.

So I've changed the recipe to call for a larger bowl and suggest gently stirring in the cone pieces in one batch. They don't need to be perfect since they will be folded into the ice cream.

Just a long way of saying that recipes from reputable sources don't always suit our timetables or skill levels. But that doesn't mean they aren't good.

Make Chocolate-Dipped Waffle Cone Bars once and you'll think of a dozen variations. My mind is already buzzing. Though that might be from brain freeze.

Join us online!

To participate in #CookClub online, the key is to remember #CookClub because that's how you'll tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. The next recipe will be announced April 28 at tampabay.com/cooking.

Photos and comments are due by 6 p.m. April 27. Some of the photos and comments will be printed April 30 in the Taste section of the Tampa Bay Times.

As part of the #CookClub conversation, join us from 7 to 8 p.m. Thursdays for a live #CookClub chat on Twitter.

Have questions? Direct them to @RoadEats on Twitter and tag them #CookClub, or email [email protected]

 

 

Chocolate-Dipped Waffle Cone Bars

Post photos and comments on Instagram by 6 p.m. April 27.

12 (7-ounce package) waffle cones, divided use

¼ cup butter, melted

2 tablespoons brown sugar

1 cup semisweet chocolate chips

1 tablespoon shortening

Parchment paper

¾ cup chopped pecans, toasted

3 pints (about 5½ cups) dulce de leche or caramel ice cream, softened enough to stir

Preheat oven to 350 degrees. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Break 8 waffle cones into pieces. Process waffle cone pieces, butter and brown sugar in a food processor until finely crushed. Press crumb mixture into prepared pan.

Bake for 10 minutes. Cool completely in pan on wire rack (about 30 minutes).

Break remaining 4 cones into large pieces, about 2 inches. Microwave chocolate chips and shortening in a medium, microwave-safe bowl at high for 1 to 1 ½ minutes or until melted, stirring at 30-second intervals. Gently add waffle cone pieces to melted chocolate and fold with spatula to coat. Scoop pieces out onto a parchment-lined baking sheet and spread so that they are in one layer and mostly not touching. Freeze at least 15 minutes.

Place softened ice cream in large bowl, and fold in frozen waffle cone pieces and pecans. Spread evenly over cooled crust. (Save some of the waffle pieces and pecans to garnish the top, if you'd like. Keep those in the freezer until ready to use.) Cover pan and freeze 6 hours or until firm. Lift mixture from pan, using foil sides as handles. Cut into 16 squares.

Source: Scooped: Ice Cream Treats, Cheats and Frozen Eats by Southern Living (Oxmoor House, 2014)

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