Chocolate Cookie Crumble Topping (Printable Version)
Crunchy chocolate cookie topping with melted butter, ready in 10 minutes. Ideal for ice cream, yogurt, pies, and puddings.
# What You'll Need:
→ Base
01 - 10 chocolate sandwich cookies (such as Oreos)
02 - 2 tablespoons unsalted butter, melted
→ Optional Add-ins
03 - 1 tablespoon chopped dark chocolate or chocolate chips
04 - 1 tablespoon chopped toasted nuts (hazelnuts or walnuts)
05 - 1/2 teaspoon sea salt
# How To Make It:
01 - Place the chocolate cookies in a food processor and pulse until you have coarse crumbs. Alternatively, place cookies in a resealable plastic bag and crush with a rolling pin.
02 - Transfer the crumbs to a bowl. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
03 - Stir in any optional add-ins, such as chopped chocolate, nuts, or sea salt, if desired.
04 - Sprinkle generously over ice cream, yogurt, pies, or puddings. Store any leftover crumble in an airtight container at room temperature for up to 3 days.
# Expert Advice:
01 -
- Takes ordinary vanilla ice cream and transforms it into something that tastes like a fancy dessert you would order at a restaurant
- Ready in ten minutes but keeps for days, making it perfect for impromptu hosting
02 -
- Over crushing the cookies into fine powder will make the topping too dense and lose that satisfying crunch texture we are after
- Adding the butter while it is hot can cause the chocolate in the cookies to melt and become sticky, so let it cool slightly first
03 -
- Let the crumble sit for five minutes after mixing with the butter before serving so the flavors can meld together
- A food processor gives you more control over the final texture, but the rolling pin method is strangely satisfying and perfect for stress relief