Food and Drink

Meet Zac and Make His Amazing Cookies and Cream Peppermint Bark

This nostalgic recipe will take you straight back to the holidays of your childhood.

Photo by Yasara Gunawardena
Photo by Yasara Gunawardena
Photo by Yasara Gunawardena

The holidays are steeped in nostalgia, representing a time where we dust off old decorations, ugly sweaters, and beloved family recipes to celebrate and make new memories. Nostalgia also happens to be the driving force behind Zac’s Sweet Shop, an LA-based, direct-to-consumer dessert shop helmed by Zac Coughlin, a 24-year-old entrepreneur who’s been obsessed with sweet treats since he was a kid.

“I create bite-sized nostalgia by taking different flavors that you grew up eating and reinventing them in modern desserts, confections, and truffles,” Coughlin says.Coughlin credits his grandmother for instilling his love of baking at an early age, but while she favored Italian desserts like lady locks, black bottom cupcakes, and apricot cookies, Coughlin describes his style as “artistic and just a little bit left of center.”

That means taking classic desserts like Oreos, chocolate chip cookies, cookie dough, and peppermint bark and gussying them up by dipping and drizzling them in an array of condiments ranging from peanut butter to dark chocolate to sprinkles and more.The idea for Coughlin’s sweet shop came when he was just 13-years-old and still living in his hometown of Pittsburgh, when he was asked to bring a dessert to a holiday party. But, given his legendary sweet tooth, he knew he had to make something one-of-a-kind.

He describes that fateful grocery store adventure, saying that, “I found some chocolate melting wafers, and I bought those along with some Oreos, pretzels, and strawberries. I bought some colored chocolate as well, dipped some stuff in chocolate, and drizzled them up. I brought them to the party and everyone was like, ‘Where did you buy these from?’ That was when it clicked for me.”Coughlin wasn’t the first person to dip strawberries in chocolate, but he was confident that he could offer similar treats that were cuter, more inventive, and more affordable than what he was seeing in stores. Three months after that holiday party, Coughlin approached his mom with his business idea and, following an in-depth PowerPoint presentation arguing his case, Zac’s Sweet Shop was born.

Now almost a decade later, Coughlin has expanded from selling to family and friends to a Los Angeles facility where he still bakes everything himself, but is able to ship nationwide. He’s even earned a fan with Beyoncé herself, who listed him as one of her favorite Black-owned businesses in 2020, giving his small business a much-needed boost of popularity.Coughlin graduated from USC this past year and is looking ahead to 2022, which will mark a decade of Zac’s Sweet Shop, a milestone he plans on celebrating with more in-person activations, pop-ups, and merch.

“Being a direct-to-consumer company has its restraints and I’m really excited for people to sample and experience Zac’s Sweet Shop in person,” he says. He teases that, “There’s definitely going to be a campaign around our 10-year anniversary, including a new sweet release, so stay tuned.”

In the meantime, impress everyone at your holiday parties or go all out for a night in by whipping up Coughlin’s cookies & cream peppermint bark recipe, which takes the traditional holiday dessert up several notches.

Photo by Diana Mantis
Photo by Diana Mantis
Photo by Diana Mantis

Zac’s Cookies & Cream Peppermint Bark

Ingredients:
• White chocolate wafers
• 1 box of candy canes (finely crushed)
• Mint candies
• Mini chocolate chips
• Chocolate sandwich Cookies (finely crushed)Directions:

  1. Melt six cups of white chocolate wafers in five 45-second intervals in the microwave (stirring the chocolate every 45 seconds).
  2. After two 45-second intervals add mint candies.
  3. Melt for two to three more 45-second intervals, stirring after each interval.
  4. Once the chocolate is fully melted, add 1½ cups of finely crushed chocolate sandwich cookies, ½ cup of mini chocolate chips, and one cup of crushed candy canes. Stir until well combined.
  5. Take your full sheet pan and line it with wax paper.
  6. Pour chocolate bark and use spatula to even out the bark on your pan.
  7. Put the finished tray of bark in the refrigerator for ten minutes.
  8. Break bark apart and enjoy!

Want more Thrillist? Follow us on InstagramTwitterPinterestYouTubeTikTok, and Snapchat!

Danielle Dorsey is the Los Angeles editor at Thrillist.

Food and Drink

Red Rooster Is Serving Free Chicken and Piping Hot Cash This Christmas in July

Get your early dose of festive cheer.

Red Rooster Christmas in July
Instagram / @redrooster_au

The cold weather in most parts of Australia coinciding with EOFY celebrations is the closest thing that we’ll get to snowy Christmas vibes. And if you’re in dire need of some festive cheer after the first six months of 2023, grab your ugly sweater and head to your nearest Red Rooster for Xmas in July deals.

From June 29 – July 31, 2023, Red Rooster is serving up free food items, a chance to win $10,000 or one of 10 merch packs valued at $400 and other fun prizes. All you have to do is sign up as a Red Royalty member and spend $5 on at a location near you or online.

Each week there’ll be new delicious deals and prizes to win. The week one deals have already dropped and they’re looking pretty tasty. You can get access to them via your Red Royalty account. The more you purchase, the more chances you have to win.

Spoiler alert: you can get 10 chicken nuggets for free, right now. Brb running to Red Rooster.

Terms and conditions apply. Visit Red Rooster’s Christmas in July to see all the deals.

Related

Our Best Stories, Delivered Daily
The best decision you'll make all day.