I have had this recipe by Dorie Greenspan in my queue for quite some time. I made it part of my holiday treats to give away this year. This recipe is similar to Dorie’s Dessert Roses from Baking Chez Moi. The crust is made with graham crackers and butter. The dark chocolate is melted with Biscoff spread. Additional ingredients include cornflakes, nuts (pistachios, pecans), dried fruit (cranberries and raisins). The whole thing is chilled in my case overnight in the refrigerator. The tricky part is getting it out of the pan to slice. I followed Dorie’s suggestion of a hairdryer. The crust did not stick to the chocolate and came apart upon slicing. I read one review and agreed with her concerns. It is still a tasty dish (my guests did not care that it fell apart) but I prefer the Dessert Roses from Baking Chez Moi. And this is not a cookie it is candy. The recipe is available from the Washington Post.