Cookie Dough Bark
By Rorie Weisberg
A cross between a cookie and a bark, this is a simple, no-fuss recipe that lives in the freezer and comes out whenever you invite it. Always ready, always delicious! It’s a great egg-free snack that you can munch on while you’re prepping dinner for chol hamoed or catching up on some reading on Yom Tov afternoon.
KP EF Pareve
Yields 8-10 pieces
- 1½ cups Rorie’s grain free flour or extra fine almond flour
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- ½ tsp pure vanilla extract
- 1½ cups chocolate chips, divided
- Maldon salt, for garnish(optional)
*All ingredients must be kosher for Passover
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together flour, oil, maple syrup, and vanilla until smooth
- Fold in half the chocolate chips.
- Place cookie dough on prepared baking sheet; spread over the baking sheet, using your hands to form the bark.
- Freeze for 5-10 minutes.
- While bark chills, melt remaining chocolate chips in a double boiler or microwave.
- Pour melted chocolate across the bark. Top with Maldon salt, if desired. Return to freezer for at least 1 hour.
- Cut into pieces and enjoy!
Reproduced from “More Food You Love” by Rorie Weisberg and Sara Goldstein with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.
Egg-Free Passover Mousse
By Leah Milstein
Ingredients:
- 16 oz. of Passover-certified whipped topping
- 1 teaspoon vanilla
- 2 packets vanilla or chocolate Passover-certified instant pudding
*All ingredients must be kosher for Passover
Directions:
- Whip the topping per the package directions until stiff.
- Add pudding and vanilla and mix until smooth
