Chocolate Cream Bars

After a 3-week cooking hiatus, I am back to my stovetop, armed with oven mits and whisks. Craving chocolate (as always), I decided to restart my baking addiction with these chewy multi-layered chocolate bars. The contrast between their fluffiness and denseness make them every chocolate-lovers dream.

If you like orange and chocolate or orange and cinnamon, add 1 tsp of orange zest or cinnamon to the crust and ½ tsp to the filling. If you like chocolate and nuts, add ½ cup chopped toasted pecans to the chocolate crust. The possibilities are truly endless and mouth-wateringly delicious.

Chocolate Crust

¾ cup butter, room temp

1/3 cup white sugar

1 egg

1/3 cups unsweetened cocoa powder

½ tsp salt

½ tsp baking powder

1 1/3 cups all-purpose flour

  1. Preheat oven to 325 F and spray a rectangular or square baking pan with non-stick powder.
  2. Beat butter, sugar, and salt until creamed.
  3. Whisk in the egg, then the cocoa and baking powders.
  4. Finally add the flour. Your dough will come together in a ball which you’ll then press into your pan to even it out.
  5. Bake for 15-20 min or until the edges of the crust slightly retract from the sides.

Chocolate Marshmallow Topping

1 ½ cups heavy cream

1 ¼ cups semisweet chocolate chips

4 eggs

1 tsp vanilla extract

1 tsp salt

1 cup mini marshmallows

  1. Heat the cream in a microwave-safe container. Pour it over the chocolate chips and whisk until melted.
  2. Add the vanilla and the salt.
  3. Beating continuously, add the eggs, then the marshmallows.
  4. Pour over baked crust.
  5. Bake for another 30-35 minutes or until slightly puffed and center is just set.
  6. Let cool 15 minutes at room temperature, then 2 hours in the fridge before cutting into bars.

US

Comments

  1. Oh my! They’re gorgeous.

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