Chocolate Chunk, 4 oz.
Premium Belgian Callebaut white chocolate, real butter and rich, crunchy macadamia nuts transform this cookie into a soft, chewy indulgence. Only the finest ingredients go into these cookies, so each is consistently delectable. Serve with confidence as they exceed expectations in taste, generous portion size, and hand-crafted appearance. Trans-fat free. Individually wrapped. Ideal for takeout, lunches, and sanitary serving at buffets and special events.
Common Allergens Present: Milk, Wheat, Egg, Soy
Reorder No. 843849
Case Pack: 48 ct.
Thaw 1 – 2 hours at room temperature and serve
Crumble into a milkshake to make a frozen treat
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Chocolate Chip Cookie Dough Brownie Bars
|227528||GFS All Purpose Flour||1/2 cup|
|474347||Baking Powder||1/4 cup|
|269654||GFS Cocoa Powder||1/3 cup|
|108308||GFS Salt||1/4 tsp|
|108588||GFS Granulated Sugar||1 cup|
|299405||GFS Unsalted Butter, room temperature||1/2 stick|
|273899||GFS Eggs||2 each|
|513873||GFS Pure Vanilla Extract||1 tsp|
|248110||Sienna Bakery Chocolate Chunk Cookie Dough, thawed||10-12 each|
|Double Stuffed Oreo Cookies||9 each|
Wash hands. Preheat oven to 375 degrees. Spray an 8″ x 8″ ovenproof dish with cooking spray. Spoon cookie dough batter into dish and spread evenly. Top with Oreo cookies. Spoon brownie batter on top and evenly distribute. Bake for approximately 35-45 minutes until brownies begin to pull from sides and pass the toothpick test. Allow bars to cool completely before slicing.Print Recipe