Double Decker Chocolate Cookie Bar

Sharing a meal with someone is one of the more intimate things you can do. Sharing dessert though can be downright dangerous.

What is your take on sharing meals? I love it as I sometimes (okay a lot of times) end up with food envy. If you have never experienced food envy before, count yourself lucky. Not sure what food envy means, well let me give you some background before we delve into it.

Myself & my Hubby are somewhat competitive in most things. It could be cooking, driving, but mostly being right. There is a running joke about being so competitive and stubborn that when faced with the truth the person can still be in denial but only if there is a little smirk along with it. The other person can express expletives in the mood strikes.

It keeps us young I say and we don’t let it get to the point where we stop talking more than a night.

There is a framed drink ticket from a friend’s wedding from years ago hanging on the bedroom wall. Why you may ask? Well that night after much celebration we were ready to take the walk home from the hotel. Before leaving I mentioned to my Hubby that he still had 1 more drink ticket left. He came to the conclusion that he did not have any left after checking his pockets and coming up empty handed. He recapped the evening “I had X amount and that he had X amount”. The number of beverages was agreed upon. The debate over the 1 more ticket was not. Halfway home and in the park the ticket was discovered.

The framed picture is a reminder of that night and has the little phrase I hand wrote – ‘We are both always right’.

Life is funny and it is great to have someone who challenges you while supporting you. When you come up with some crazy ideas it is nice to have that certain someone say “There is no way”, “Maybe we can do it”, “I can’t believe we did it”. I will not get into the story of sawing the bed box spring in half, tying it with rope just to get it up the stairwell. Hey it worked – Just had to brace it with metal plates afterwards.

So back to the food envy – this is when you review the menu diligently, check in with the other person to see what they are ordering, make your choice very carefully. When the order comes, you don’t want to be regretting your decision when you glance over at the masterpiece placed before the other person. The competitive nature does not allow for the one with the glory dish to trade fully, but it does allow for at least 1/2 of it to be split (most of the time only 1/4). AKA- hedging your bets.

When is comes to dessert it is best not to mess around and just order the one to share. It is an ‘All in’ move that you are both committed to. Love it or leave it, no holds barred. Sharing is best when it comes to dessert.

This is the ideal dessert just for that, given that there are two perfectly paired chocolate cookies bars of ample size. Both are equally decorated with Swiss buttercream meringue and properly topped with some fresh pear. No need to gamble on this one.


Double Decker Chocolate Cookie Bar

Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Double Decker Chocolate Cookie Bar

Double sized chocolate cookie bar is perfectly paired to share


    Chocolate Cookie Bars
  • 1 cup butter, room temperature
  • 2/3 cup sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 2 1/4 cup flour
  • 1/3 cup cocoa
  • 1/2 tsp salt
  • Vanilla Swiss Meringue Buttercream
  • 3 egg whites, room temperature
  • 3/4 cup sugar
  • 3/4 cup butter, room temperature
  • 1/2 tsp vanilla
  • Sliced of fresh pear and chocolate shavings to accent


    Chocolate Cookie Bars
  1. Preheat the oven to 350 degrees. Prepare a ice cream sandwich baking pan by spraying it with oil.
  2. In a stand mixer, cream the butter, sugar, egg & vanilla until light & fluffy.
  3. In a separate bowl whisk together the flour, cocoa and salt. Gradually add it to the creamed butter mixture until combined.
  4. Separate the cookie dough into 12 evenly parts and lightly press it in the ice cream sandwich molds of the banking pan.
  5. Bake for approximately 12-15 minutes until the cookies have fully cooked. Remove from oven and let cool slightly until cookies are set. Flip the ice cream pan over to remove and let cool completely.
  6. Vanilla Swiss Meringue Buttercream
  7. Whisk the eggs and sugar together in medium heat proof bowl and place over a small pan with simmering water.
  8. Continue to whisk the mixture until the sugar has dissolved fully and is no longer grainy. Keep whisking until the temperature of the eggs reaches 71 degrees. Remove from heat.
  9. In a stand mixer with a whisk attachment beat the mixture until it has formed medium peaks and cooled to the touch. Add in the butter about a table spoon at a time, ensuring that the butter has been incorporated before adding the next tablespoon. Add in the vanilla and continue to whisk until stiff peaks have formed.
  10. Using a piping bag and large tip, pipe a layer of buttercream on the top of a cookie bar. Place another cookie bar on top and repeat with a 2nd layer of buttercream. Top with fresh pear slices and melted chocolate accents or shavings.


If you do not have a ice cream sandwich baking sheet you could do this a round cookie version using large muffin baking tins instead.

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