Bready or Not: Chocolate Crumble Bars
I always like to do a chocolate recipe near Valentine’s Day, and this year I present to you a recipe for easy, delicious Chocolate Crumble Bars.
I tend to regard crumble bar recipes with suspicion, because many times they do indeed crumble when cut. I was very happy these bars were cohesive.
They are also incredibly good. The shortbread-like base is the perfect complement to semisweet chocolate chips.
Plus, there’s just something satisfying about a good, basic crumble topping. But then, I always preferred crumble topping on apple pies rather than a closed crust as well.
I suppose I’m just a crumbly person.
If you’re also a crumbly person, give these a try! They are easy to make and oh so good.
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Chocolate Crumble Bars
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These bars look gorgeous with their marbled-dough tops, but they’re also chewy, chocolaty, and delicious. Plus, they’re easy to make, with basic ingredients!
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups all-purpose flour
1 cup white sugar
1/4 teaspoon kosher salt
2 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray.
In a big mixing bowl, beat butter until creamy, followed by the flour, sugar, and salt. Mix until it turns crumbly, scraping the bowl as needed. Place 2 cups of the crumbs in the pan. Use floured fingers or a piece of waxed paper and a heavy glass to compress the crumbs evenly.
Bake pan 11 to 15 minutes, until edges of base layer are turning golden brown.
Place 1 cup of the chocolate chips and the sweetened condensed milk in a large microwave safe bowl [or, alternately, do this on the stovetop]. Zap about 30 seconds, stir well, then try another 15 seconds--watch very carefully! It can turn molten, fast. Once it can be stirred smooth, add vanilla extract. Spread over the hot crust.
Stir remaining cup of chocolate chips into the reserved crumb mixture. Sprinkle this over the top of the chocolate layer.
Bake for another 25 to 30 minutes, until center is set. Cool completely in pan.
Use the foil to lift contents onto cutting board. Slice. Store bars in a covered container, waxed paper or parchment between the layers, at room temperature.
OM NOM NOM!
