Coconut is such a summery flavor and maybe that’s why I was inspired to try adding it to a chocolate chip cookie bar. These Chewy Chocolate Chip Coconut Bars are soooo rich and chewy and chocolatey! The coconut is not overpowering, so even people who aren’t crazy about coconut would probably still like these. Think of these as a summer-ized version of a chocolate chip cookie bar! 🙂Continue reading
I was wanting to bake something that I could use my extra candy canes in, so I modified a chocolate chip recipe of mine, using dark chocolate chips and adding in some crushed candy canes. I made these into cookie bars, so they’re really easy to make and bake! The dark chocolate and peppermint flavors combined with the cookie dough is a really yummy combination!Continue reading
Chocolate and caramel are such a great combination! And I’m very partial to dark chocolate so I love these Dark Chocolate Caramel Bars! This is a really good and easy recipe—it uses cake mix as part of the ingredients for the yummy chocolatey crust, so it’s simple to put together. I usually prefer making things from scratch, but sometimes a mix comes in handy if you’re in a time crunch. And these bars are so good you may not mind that they’re made with cake mix!Continue reading
I was wanting to make some cookie bars with M&M’s and since it’s so close to the 4th of July, I thought I might as well make them patriotic! So I used mini red, white, and blue M&M’s and some fun sprinkles, and theses Patriotic M&M’s Cookie Bars turned out so colorful and yummy! They are thick and chewy and very chocolatey, because they also have some mini semi-sweet chocolate chips mixed in. If that sounds like too much chocolate (is there such a thing?), you can always leave out the mini chocolate chips.Continue reading
Dark chocolate and shortbread are two of my favorite sweets, and I discovered that they make a great combination as a cookie bar! Several years ago, I had found a recipe on the Eagle Brand® site and made it as directed, but was a little disappointed because my shortbread crust and the chocolate layer did not turn out as nice and thick as their recipe photo. But they had tasted good, so I decided to revisit the recipe, using dark chocolate instead of semi-sweet chips, and making them in a 9×9″ pan instead of 9×13.” I was hoping using a smaller pan would give me a thicker crust–and it did. I liked the way these turned out in the 9×9″ pan so much better!
Be sure to chill these bars for three hours before you try cutting them, because they’ll cut easier. The shortbread base will crumble some, so you need to cut them carefully.
DARK CHOCOLATE ALMOND SHORTBREAD SQUARES by NancyC, adapted from Eagle Brand®
Makes a 9 x 9″ pan
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt (omit if you are using salted butter)
- 1 1/4 cups all-purpose unbleached flour
- 1 (10-ounce) package dark chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted
Preheat oven to 350˚F. Grease or spray a 9 x 9″ baking pan with cooking spray.
Mix butter, powdered sugar, and salt in large bowl until fluffy (you can mix by hand or with a mixer). Add flour; mix well. Press dough evenly in prepared pan with floured hands (dough will be sticky). Bake 20 to 23 minutes or until lightly browned; remove from oven.
Melt dark chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly, until mixture is smooth and creamy. Remove from heat; stir in almond extract. Spread chocolate mixture evenly over the shortbread in the pan. Note: You can also melt the chocolate mixture in the microwave–heat for 30 seconds, stir, heat another 30 seconds, stir, and repeat until mixture is smooth and creamy, which takes about 1 1/2 to 2 minutes. Be careful not to overheat!
Garnish with toasted almonds,* pressing them down firmly on the chocolate mixture. Chill 3 hours or until firm. Cut into bars.
Note: To avoid scratching my non-stick pan with a cutting knife, I removed the shortbread from the pan first. I did this by loosening the shortbread and chocolate layers from the edges of the pan and carefully inverting the pan. I had a parchment paper-covered hand on the shortbread, to catch it as it came out upside-down, then I inverted the shortbread again onto my other parchment paper-covered hand so it was right-side up on the second piece of parchment paper, ready to cut. You could also try lining your pan with parchment paper and just lift the shortbread out of the pan when it’s ready to cut, but the sticky shortbread batter may be a little difficult to spread on the parchment paper.
*Toast almond slices by placing in a dry nonstick skillet and cooking over medium heat, shaking pan until almond slices are lightly browned.
I love the thick dark chocolate top layer and the thick shortbread bottom crust on these bars! And the light almond flavoring adds just the right touch. I’m glad I revisited this recipe. Do you have a recipe you’ve revisited with good results?