Sweet & Salty, 2.25 oz.

Oatmeal-based cookie dough starts with real butter for an indulgent taste. Butterscotch chips, chocolate chips, salty pretzels, crunchy potato chips, and coffee grounds are added for a unique sweet and salty treat. 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. Cookies measure approximately 4 inches in diameter. Trans-fat free.

Reorder No. 826630

Case Pack: 4/48 ct.

UNBAKED

Baking Instructions

Frozen:  11 - 14 mins.

Bake Temp:  375°

Preparation Instructions:

Do not thaw; bake from frozen.

Quick Tip

Serve warm with caramel and chocolate sauce

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Delicious Recipes

Avocado Cheesecake Bites with Sweet and Salty Crust

Yield: Serves 16
Reorder #DescriptionAmount
Powered Gelatin1 1/2 Tbsp
Water1/2 cup
163562GFS Cream Cheese1 lb
897320Avocados, peeled, seeded, quartered, ripe2 each
108588GFS Sugar1/2 cup
771309Lemon Juice, from fresh 2 Tbsp
266396Plain Unsweetened Yogurt7 oz
428801GFS Whipping Cream8 oz
252638Pistachios, finely chopped2 Tbsp
Sweet and Salty Crust Recipe
826630Sienna Bakery Sweet and Salty Cookies, baked2-3 cookies
108588GFS Sugar1/4 cup
181205GFS Butter, melted2 ounces

Preparation Instructions

Bake the Sweet and Salty Crust in paper muffin/cupcake liners for about 5-7 minutes. Add a large scoop of the avocado cheesecake mixture. Place the muffin/cupcake liners in muffin/cupcake tins to allow cheesecakes to hold their shape while setting in the refrigerator.

Sweet & Salty Crust Recipe
Preheat oven to 350°F. Line an 8-inch square cake pan with parchment paper. Using a food processor, pulse together cookies and sugar until finely broken up. Add melted butter and pulse mixture again until small clumps form. Press crust into prepared cake pan. Refrigerate crust for approximately 10-15 minutes before baking. Bake for about 8-10 minutes or until crust begins to slightly brown. Allow to cool completely before adding Avocado Cheesecake Filling.

Avocado Cheesecake Filling Recipe
Combine gelatin and water in a small bowl and place over double boiler, stirring until gelatin dissolves. Remove from heat and set aside. In a standing mixer with paddle attachment, mix together cream cheese and sugar until combined and smooth. Set aside. In a food processor, add lemon juice with avocado and process until smooth. Add avocado mixture to cream cheese mixture and mix together until well combined. Place whisk attachment on mixer. With mixer running, gradually add the warm gelatin to the avocado-cream cheese mixture and whisk together until well combined. Add the yogurt and mix together. Set aside. Using a hand-held mixer or standing mixer with whip, whip whipping cream to soft peaks. Fold whipping cream into the avocado-cream cheese mixture until well combined. Pour mixture into  prepared Sweet & Salty Crust and allow to set in the refrigerator overnight to completely set. Once cool, cut into 2-inch squares. Top with finely chopped pistachios.

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