Michael's Taylor Made German Chocolate Bars
This recipe is ingenuity-based but backed by a cooking degree from Le Cordon Bleu in San Francisco, California. You’ll need a hot pot with a food insert and a 28-quart storage box.
Equipment
- 1 hot pot
- 28-quart Storage Box
Ingredients
- 40 Grandma's Chocolate Chip Cookies
- 8 oz jar Cornerstone or Boston's Best Coffee
- 4 oz bag Boston's Best French Vanilla Coffee
- 8 packets Nestlé Cocoa Instant Mix
- 4 packages Mini Cupcakes (Lil’ Dutch Maid)
- 10 National Lampoon Christmas Vacation Candy Bars
- 40 Birthday Cake Kit Kats
- 1 bag Hershey’s Nuggets (Dark and Milk Chocolate)
- 1 jar Ground Cinnamon
- 1 bag Giant Mint Life Savers (crushed)
- 20 Giant Iced Honey Buns
- 4 jars (18 oz) Home Style Crunchy Peanut Butter
- 2 12.2 cup vented bowls
- 4 jars (15 oz) Caramel Latte Creamer
- 8 packages Coconut Cream Powder
Instructions
- Get out a 28-quart storage box. In a hot pot, add 2 oz water and insert the food sleeve. Mix in 20 packs of Nestlé cocoa, 2 tablespoons Colombian coffee, and 1 tablespoon French vanilla coffee. Stir constantly until it forms a syrup consistency.
- Add Hershey’s Nuggets 4 at a time into the chocolate mix until 16 are melted down.
- Open 10 pac Grandma’s Chocolate Chip Cookies (2 per pack) and lay them chip-side up on the bottom of the storage box. Coat the box with 10–20 drops of olive oil using a rag. Carefully pour the chocolate mixture over the cookies. Crush 1 package of Mint Creme Cookies and sprinkle on top. This is the first layer, about 1 inch thick. Place a fan on medium speed to help cool the layer.
- In one vented bowl, pour in Caramel Latte Creamer, 4 tablespoons Colombian coffee, 1 jar peanut butter, and 4 oz hot water (160°F). Stir until smooth.In the second bowl, mix ½ jar Caramel Latte Creamer, 2 bags Coconut Cream Powder (6 oz), 2 spoonfuls French vanilla coffee, 1 spoon Colombian coffee, and 4 oz hot water. Stir until blended, then fold in 1 jar peanut butter.While both bowls are still warm, stir in 5 National Lampoon candy bars and 2 spoonfuls of ground cinnamon. Crush 1 package Lil’ Dutch Maid Mint Creme Cookies and 10 Kit Kat Birthday Cake bars per bowl. Fold contents from the first bowl onto the cooled chocolate/cookie layer. Cover and cool with a fan on high until the 2-inch-thick layer is sticky to the touch.
- Repeat the cookie layer with 10 more packs of Grandma’s Chocolate Chip Cookies.Prepare a new chocolate/coffee mix in the hot pot as before. Pour mixture evenly over the cookies from left to right and bottom to top.Prepare a booster mix: 4 packs Coconut Cream Powder, 4 spoons Colombian coffee, 8 spoons French vanilla coffee, and 2 oz hot water. Stir in remaining National Lampoon bars. Pour this mixture counterclockwise from the 12 o’clock position.
- Crush another package of Mint Creme Cookies and 18 more Kit Kats. Layer as before, mixing crumbled cookies and Kit Kats.
- Fold in contents of the remaining bowl and smooth with the back of a spoon or stiff ID card. Crush half a bag of Life Savers and sprinkle on top to form a 3-inch-thick layer.Repeat Steps 5 and 6 to complete the bars.
Garnish
- Add crumbled Kit Kats, mint cookies, half a bag of peppermints, and a teaspoon of sugar on top. Cover and place in the freezer to cool. Cut into bars 8” long, 2” wide, and 3” thick. Yields 16 bars.
Optional Glaze
- To personalize, heat 2 oz water in the hot pot. Add remaining Coconut Cream Powder, 3 spoons Colombian coffee, 2 spoons French vanilla coffee, and 2 tablespoons ground cinnamon. Stir until a liquid glaze forms. Drizzle initials or “I.M.C.B.” on each bar. Let cool, cushion the top, and cover with a cotton towel to finish.
