Dutch Chocolate Bars

Dutch Chocolate Bars (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 128.

This is one of the most simple and fastest desserts I've ever made and it doesn't require a mixer. That is good when your mixer resides downstairs in the pantry (a fancy name I use for "storage room").

They are very tasty but it is important to keep them airtight so that the filling will remain moist. A wonderful treat to have with your morning coffee!

This recipe makes 16-18 bars (depending on how you cut them).

Bottom Layer

1/3 cup sifted all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup light brown sugar, firmly packed
1 cup old-fashioned or quick-cooking oatmeal
1/2 cup pecans, finely chopped
5 1/3 TBS. (2 2/3 oz.) butter, melted

Preheat oven to 350 (use center rack).

Sift together the flour, baking soda and salt. Add the sugar and the oats and then the butter.

Place the dough in an unbuttered 8" pan. Press the dough to form a layer.

Bake for 10 minutes.

Prepare the topping as the crust bakes.

Topping

2/3 cup sifted all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 oz. unsweetened chocolate
4 TBS. butter
3/4 cup granulated sugar
1 egg
1 tsp. vanilla extract
2 TBS. milk

Sift together the flour, baking soda, salt and set aside.

Melt the chocolate and the butter in top of a double boiler. Stir and remove from the heat.

Mix in the sugar.

Add the egg.

Add the vanilla and the milk. Mix until smooth.

Add the flour mixture and mix.

Remove the crust from the oven when ready and spread the topping over it.

Bake for 25-30 minutes until tester comes out clean. Do not overbake (the chocolate should remain moist).

Cool completely in the pan.

Cut into bars or squares with a sharp knife.

Store airtight and do not let me dry out. They are best when fresh.

Comments

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