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Creamy-style Chocolate Chip Cookie Slice

6 to 8 servings


Dairy Free Gluten Free Vegetarian Featuring BC Products

Nutritional Facts Per Serving

5.5 g
46 g
3.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 345
  • Fat 15.1 g
    • Saturated   7.6 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   340 mg
  • Carbohydrate 46 g
    • Fibre   3.8 g
    • Sugars  
  • Protein 5.5 g
    • Vitamin A
    • Vitamin C
    • Calcium 2 %
    • Iron 9 %


Lightly grease an 8" square baking pan with oil spray. Cut an 8” by 12” piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan. (The paper will later be used as handles to lift the dessert out once baked.)

Preheat oven to 350°F. Set 4 of the cookies in a single layer in the pan. Break the remaining 2 cookies into small, dime-sized pieces and used them to fill in the exposed areas around the other cookies in the pan.

Place the remaining ingredients, except berries and mint, in a food processor and pulse until very smooth. Spread this batter into the pan. Bake 45 minutes, or until light golden. (The filling will look bubbly, but will set once cooled.) Cool dessert to room temperature, then cover and refrigerate at least 4 hours.

Run a paring knife around the edges of the pan where there’s no parchment. Carefully lift dessert out of the pan and onto a work surface. Cut dessert into 6 to 8 rectangular slices and plate. Decorate with raspberries and mint and serve.

Note: Benjamin’s Bites cookies are sold in our Bakery Department. The tofu is available in our refrigerated soy product case. Don’t use soft silken tofu.

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