formula of the month Cookie Dough desserts Dessert bars are hot right now and demand for hot cookie dough desserts is booming. Consisting of warm, partly baked cookie dough or skillet cookies, these yummy creations have been a feature on restaurant menus for a while now, but the rapid growth in dessert delivery has made these creations more accessible and desirable than ever. Extending your menu to tap into the trend and maximize sales opportunities is easy using Bling Ingredients frozen cookie dough. The frozen cookie dough chunks are simply scooped and baked straight from the freezer in a matter of minutes and if you want an even faster process, they cook into gooey perfection within seconds in the microwave. Offer customers a choice of spreads like melted chocolate or peanut butter, plus a selection of chopped candy bar favorites and a scoop of ice cream. Cookie dough pieces are frozen as soon as they're made so they stay fresh as long as possible. Bling uses specially treated flour and eggs so you can eat the dough raw - great for milkshakes and cookie dough ice cream. Or simply scoop and bake into trendy hot, cookie dough desserts - no need to wait to defrost. Bling Ingredients' edible cookie dough chunks are frozen as soon as they're made to keep them fresh. They can be stored in the freezer for several months and defrosted when required, to eat raw or bake into desserts. Bling Ingredients supplies frozen cookie dough chunks in bulk catering packs of 18kg. Each pack contains enough cookie dough to make approximately 180 desserts. To learn more, visit https://blingingredients.com/collections/ cookie-dough Directions Bling Ingredients supplies frozen cookie dough chunks in bulk catering packs of 18 kilograms. These frozen cookie dough chunks are easy to potion. Microwave for 1 minute, 30 seconds. Top with melted chocolate and ice cream scoop. 58 < MAY-JUN 2022 | bakemag.com BLING INREDIENTShttps://www.blingingredients.com/collections/cookie-dough https://www.blingingredients.com/collections/cookie-dough http://www.bakemag.com