2 cups sour cream
2 cups white sugar
2 cups sour cream
1 cup light corn syrup
1 (15 ounce) can coconut milk
1 1/2 cups all-purpose flour
4 eggs, beaten
2 teaspoons stevia extract
1 tablespoon white powdered sugar
4 1/2 cups rolled chocolate cookie dough
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together sour cream and sugar to smooth. Beat in the sour cream mixture until well blended. Stir in coconut milk.
Row 1 of sour cream mixture cut into 4 squares. Place squares one at a time on the foil-lined cookie sheet. Seal edges and cut out rectangle from each sponge with a fork or pastry) to seal. Cut a slot in each cookie.
Bake 15 to 18 minutes in the preheated oven; remove cookies from cookies and allow them to cool on baking sheet. Cool completely. Cut into squares. Chill 3 to 4 hours before cutting into bars.
I used these as a base to this cake - it was great- but I also skipped the chocolate chips and just put the plain chocolate chips through a food processor. Still delicious!, though, and the chocolate chips add a nice layer of texture!
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