Cookie Bowls with Rosemarie Fudge Sauce
Aug
Looking to perfect a simple desert? These Cookie Bowls with Rosemarie Fudge Sauce is what you looking for!
Preheat the oven to 350 degrees. Spray 16 cavities of Mini Flan Shortcake Pan with baking spray with flour.
In the bowl of a stand mixer, beat the margarine and brown sugar until creamy.
Add the egg yolks and vanilla extract.
Add flour and salt; beat to combine.
Add the milk and beat until combined and the dough holds together.
Stir in the mini chocolate chips.
Divide the dough into 16 portions.
Press the dough onto the pan, filling each cavity.
Bake for 15 Minutes to 18 Minutes until set and golden.
Remove from oven and let it cool.
Invert onto a cooling rack and cool completely.
Put the Rosemarie Spread into a tall deli-type container.
Add the defrosted whipped topping.
Using an immersion blender, process to combine.
Fill the center of each cookie cup with the fudge sauce.
Serve with vanilla ice cream on the side.