Chef's Table

The Toronado Bar Cookie

This “bar” cookie is inspired by the Toronado beer bar in San Francisco owned by Dave Keene.

CourseDessert
CuisineAmerican, Beer Cuisine, Vegetarian
Cooking Beer StyleAmerican Wild Ale
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBar Cookie, Chocolate, Cookie, Dairy, Fruit
Cooking MethodBaking with Beer
BreweryBeer Advocate, Russian River Brewing Co.

Servings	Prep Time
12cookies	20minute

Cook Time	Passive Time
45minute	1hour

Servings	Prep Time
12cookies	20minute

Cook Time	Passive Time
45minute	1hour

Ingredients

1cup cherries, driedsuch as Dried Tart Montmorency Cherries.
1cup Framboise,such as Lindemans Framboise or Russian River Consecration
1cup flour, all-purpose
1cup flour, barley
1/2cup pistachios, shelled
1/4cup sugar, Soft Belgian Candi, Brown,available at Beer, Beer and More Beer
2tablespoon cocoa powder,
1/2teaspoon salt, kosher
2each egg, yolks, large
1cup butter, unsaltedchilled, and chopped into small cubes
2each eggs, large
14ounce milk, sweetened | condensed
1/2cup chocolate, 60.5%,such as TCHO Organic 66% Dark Chocolate Baking Drops
1/2cup cocoa nibs,such as TCHO Roasted Organic Cocoa Nibs
1/2cup oats, old fashioned, rolled
1/2cup pistachios, shelled
1/2cup syrup, malt, (LME)available at Beer, Beer and More Beer or Eden Organic Malt Syrup

Instructions

Begin this recipe by placing the cherries into a 16-ounce mason jar and topping off with the framboise. Seal with a lid and let sit for at least 24 hours and up to five days. The dried cherries will rehydrate and plump up, giving a little pop of flavor in each bite.
Preheat the oven to 350°F | 177°C. Take a 9-by-13-by-3 baking pan and coat with either a non-stick spray or grease with butter. Set aside.
In the bowl of a food processor, add the flours, sugar, pistachios, cocoa powder and salt. Pulse to combine. Add in the butter and pulse until the mixture has a pea-shape consistency. Add in the egg yolks and pulse till just combined. The mixture should still be crumbly. Empty the work bowl into the prepared baking pan. Level out the crumb mixture, then press in with your finger tips, making an even layer of dough. Place into the center of the preheated oven and bake for 20 – 22 minutes. The cookie crust should be a light golden brown around the edges.
As the crust is cooking, in a medium-sized bowl, combine the remaining framboise from the soaked cherries, eggs and condensed milk with a whisk.
Then in another bowl, mix together the soaked and drained cherries, chocolate, nibs, oats and pistachios.
Once the cookie crust is done baking, pour the graffiti (chocolate/cherry/oat/nut mixture) over the top of the cookie crust.
Then pour the framboise mixture over the graffiti and drizzle the malt syrup over the top. Place the pan back into the oven for 20 – 25 minutes. The top should set and become golden brown. Remove from the oven and let rest for 1 hour before cutting into ‘bar’ cookies.