Friday, July 6, 2012

Super Easy Chocolate Bars

One measly post in June? I know. I will do better, starting with these Super Easy Chocolate Bars that I made for my soldiers two weeks ago. The recipe comes from Better Homes and Gardens Biggest Book of Cookies and they didn't disappoint. This recipe was made in celebration of my finding mehadrin sweetened condensed milk in the supermarket. Woohoo! Words can not express my excitement at finding it and although expensive, it is worth every shekel. No longer will I have to skip over key lime pie recipes or any other drool inducing recipe that calls for this item. A new chapter of baking is opened, starting with these. True to their name, these bars begin with a shortbread like bottom, topped with a milk and chocolate mixture and topped with some reserved shortbread mixture. Yum.

Super Easy Chocolate Bars
slightly adapted from Biggest Book of Cookies

1 cup butter, softened
1/2 cup sugar
1/8 tsp salt
1 14 ounce can sweetened condensed milk
1 cup semisweet chocolate pieces
1/2 tsp vanilla

For the crust: In a large mixing bowl, beat the butter on high for thirty seconds. Add sugar and salt. Beat until combined, scraping down occasionally. Add the flour and mix until combined. Press two thirds of the crust mixture into the bottom of an ungreased 9x13 inch pan.
For the filling, combine the milk and chocolate. Cook and stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in vanilla.
Spread hot mixture over crust. Sprinkle remaining crust mixture over top.
Bake in a 350 degree oven for about 35 minutes or until golden. Cool completely in pan on wire rack. 

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