So often when I sample chocolate "cookie" bars, the cookie is just crumbled bits of cookie mixed into the chocolate. While this can work, it’s been done so many times that I’m kind of bored with this format. The folks at Ritter Sport apparently agree, and they’ve decided that if you're going to make a chocolate "cookie" bar then you might as well put a whole cookie in it. After all, I'm a big boy; I can handle eating a whole cookie. Some might argue that the texture is not the same if you put a whole cookie instead of bits of cookie, and I would agree. The thing is it still works really well.
Although I would agree that the texture is not evenly dispersed, since the edges of the bar have far more chocolate than the centre bits, it still works. The cookie was nice and crunchy and the chocolate... Ritter Sport chocolate is spectacular. The quality is nice and smooth, creamy, and just chocolaty enough.
I think covering a cookie in so much chocolate that it becomes a chocolate bar is acceptable. In fact, I would say that more chocolate bar makers should consider giving this a try. I think although the ratio of cookie to chocolate isn't equal in each bite, the fact that the quality of the chocolate is so high it really makes this treat work.