Post by Loupy on Oct 10, 2017 19:15:43 GMT -7
CHOCOLATE BLACKOUT BARS
From: www.loavesanddishes.net/chocolate-blackout-bars/
During my Sunday afternoon of questionable judgement with Christmas cookie baking, I messed with the recipe. Frankly, I’m not sorry either because what I’ve created here is something that is PERFECT for the chocolate LOVER on your Christmas list.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Makes: 64
Ingredients:
2 Cups all purpose flour
1 Cup firmly packed dark brown sugar
½ cup melted real sweet cream unsalted butter
1 pinch of kosher salt
1 cup of finely chopped pecans
1 Cup of real sweet cream unsalted butter
¾ Cup dark brown sugar
1 tsp real vanilla extract
½ tsp real almond extract
12 ounces semi-sweet chocolate chips (I used Ghirardelli)
INSTRUCTIONS
Preheat the oven to 350
Make the crust by mixing the flour, 1 cup of brown sugar , the ½ cup of melted butter and the pinch of kosher salt together in a medium sized bowl.
Press this mixture into a 9x 13 baking dish.
Sprinkle the chopped pecans around evenly over the top.
In a saucepan on the stovetop over medium heat, melt the 1 Cup of butter and the ¾ Cup of brown sugar until it comes to a low boil.
Boil like this for 1 minute stirring constantly.
Pour this mixture over the crust and pecans.
Bake for 20-25 minutes.
Remove from the oven and sprinkle quickly and immediately with the chocolate chips.
Use a small rubber spatula to gently swirl the chocolate chips to give that marbled appearance.
Cool to room temp (this will take hours) before cutting to eat.
TIPS AND TRICKS CHOCOLATE BLACKOUT BARS
There aren’t really many tricks – these are simple. Anyone can do this recipe.
The biggest tip is – if you are sharing these with others – cut them TINY and put them in the small cupcake wrappers – that is about the right size for a bite of this. SO… a single pan of these makes a LOT of servings. They crumble easy – so you are being nice to someone by putting it in a cupcake wrapper for easy handling.
Just so you know – the crust likes to crumble and you may have some of it laying in your pan when you are done.
These would make perfect Christmas Cookies where you were going to divide them up among several bags or tins of cookies with a taste of this and little of that.
From: www.loavesanddishes.net/chocolate-blackout-bars/
During my Sunday afternoon of questionable judgement with Christmas cookie baking, I messed with the recipe. Frankly, I’m not sorry either because what I’ve created here is something that is PERFECT for the chocolate LOVER on your Christmas list.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Makes: 64
Ingredients:
2 Cups all purpose flour
1 Cup firmly packed dark brown sugar
½ cup melted real sweet cream unsalted butter
1 pinch of kosher salt
1 cup of finely chopped pecans
1 Cup of real sweet cream unsalted butter
¾ Cup dark brown sugar
1 tsp real vanilla extract
½ tsp real almond extract
12 ounces semi-sweet chocolate chips (I used Ghirardelli)
INSTRUCTIONS
Preheat the oven to 350
Make the crust by mixing the flour, 1 cup of brown sugar , the ½ cup of melted butter and the pinch of kosher salt together in a medium sized bowl.
Press this mixture into a 9x 13 baking dish.
Sprinkle the chopped pecans around evenly over the top.
In a saucepan on the stovetop over medium heat, melt the 1 Cup of butter and the ¾ Cup of brown sugar until it comes to a low boil.
Boil like this for 1 minute stirring constantly.
Pour this mixture over the crust and pecans.
Bake for 20-25 minutes.
Remove from the oven and sprinkle quickly and immediately with the chocolate chips.
Use a small rubber spatula to gently swirl the chocolate chips to give that marbled appearance.
Cool to room temp (this will take hours) before cutting to eat.
TIPS AND TRICKS CHOCOLATE BLACKOUT BARS
There aren’t really many tricks – these are simple. Anyone can do this recipe.
The biggest tip is – if you are sharing these with others – cut them TINY and put them in the small cupcake wrappers – that is about the right size for a bite of this. SO… a single pan of these makes a LOT of servings. They crumble easy – so you are being nice to someone by putting it in a cupcake wrapper for easy handling.
Just so you know – the crust likes to crumble and you may have some of it laying in your pan when you are done.
These would make perfect Christmas Cookies where you were going to divide them up among several bags or tins of cookies with a taste of this and little of that.
