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Add the DAWN® Prairie Vanilla Cookie Mix to a bowl fitted with a beater.
Add the butter and water and mix for 2-3 minutes on slow speed.
Scale the cookie dough into 50g pieces and then press each one into cupcake pans to form a tart shell.
Place quarter of a Mars Bar into each pressed out shell and the bake in the tins for 12-15 minutes at 170°C.
Allow to cool thoroughly before removing from the tins.
Whisk the cream to form soft peaks.
Place the hot water, DAWN® Banana Compound and the DAWN® Neutral Fond powder into a bowl and whisk by hand until fully blended.
Add the prepared fond mixture to the lightly whipped cream and fold in with a spoon or spatula until it is fully mixed together.
Place the mixture into a piping bag fitted with a star tube and pipe a tall swirl onto each of the cooled cookie tart bases.
Finish of with a drizzle of DAWN® Dark Chocolate Glossy Icing, a couple of banana slices and a fresh cherry.
MAKES: 24 Cookie Cups
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