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Move over ‘cronut’, the ‘crookie’ is decidedly Canadian

By now you've probably heard about the cronut craze currently sweeping New York City's Dominique Ansel Bakery -- a delicious pastry that is a hybrid between a doughnut and a croissant.

Well, since Canadians don't appreciate being left out of such mind-blowing culinary delights we have responded with our very own "crookie," a cross between an Oreo cookie and a croissant.

Clafouti bakery in Toronto's west-end has developed the treat. The bakery is famous for its authentic French croissants, rich desserts and breakfast specialties, but its crookie has become a must-have item.

Also see: How to make buttery, golden cronuts at home

“It’s taken us by storm really,” Clafouti baker Kyle Marsh, 38, tells the Toronto Star. “It’s taken off. Maybe because it’s an alternative to the regular.”

Clafouti is not the only Canadian bakery to cash in on the cronut madness. Just a few weeks ago we reported on a Vancouver bakery that created the "frissant," its own version of the cronut. As well, Le Dolci bakery in Toronto just started making three varieties of cronut -- cinnamon sugar, chocolate dipped and caramel drizzled.

The genuis of the crookie was birthed after one of Toronto's weekly newspapers, The Grid TO, challenged five local chefs, including Clafouti's owner Oliver Jansen-Reynaud, to bring the “double bake” trend to Toronto. The challenge was to create a new dessert using two existing pastries.

Also see: Vancouver's version of the cronut leads to long bakery lineups

Due to the crookie's huge success, the bakery plans to make a hundred a day for the next few weeks.

"As long as it goes, we'll ride the wave," Marsh tells CTV.

If the popularity of cronuts is any indicator -- with routine 6 a.m. bakery lineups, a daily lottery for who can get one, and people willing to pay $50 for one -- the crookie may be here to stay.