Nutty Dark Chocolate Cookie Delight Recipe

Preheat oven to 350°F (180°C). 


Mix the flour with the SPLENDA® Brown Sugar Blend in an 8 inch or 9 inch (20 cm or 23 cm) square pan. 

Add the butter in pieces.  Use a fork to obtain a grainy consistency. 

Spread evenly in the pan and press lightly.

Bake for 15 minutes or until biscuit edges are golden.  Let cool.

Nut topping:

Melt chocolate in microwave oven. 

Add 2 tablespoons SPLENDA® Granulated and mix well. 

Pour melted chocolate on biscuit. 

Sprinkle coconut.  Add nuts.  Set aside. 

In a small bowl, thoroughly mix cream and SPLENDA® Brown Sugar Blend into melted butter.  Spread over nut mixture using a spoon. 

Bake for approximately 15 to 20 minutes, or until nut mixture is golden brown.  Let cool and cut in squares.  Store in airtight container.  Freeze as required.


  • 1 1/4 cups (310 mL) all-purpose flour
  • 1/2 cup (125 mL) unsalted butter, room temperature
  • 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
  • 2 oz. (2 squares – 60 g) unsweetened dark chocolate
  • 2 tablespoons (30 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup (60 mL) unsweetened coconut
  • 1 1/2 cups (375 mL) ground unsalted nuts (pecans, walnuts, almonds, peanuts)
  • 1/4 cup (60 mL) melted butter
  • 2 tablespoons (30 mL) 35% cream
  • 2 tablespoons (30 mL) SPLENDA® Brand Brown Sugar Blend

Nutrition information

per serving
Total Fat 23.00g
Saturated Fat 11.00g
Sodium 5.00mg
Total Carbohydrates 17.0g
Fibre 3.00g
Sugars 3.00g
Protein 5.00g

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