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Wednesday, December 23, 2009

Chocolate Crunch Squares

These were another one of the desserts I made for work last week, but I probably wouldn't recommend you make these, at least not without some alterations. While they were good, they weren't great, and I have plenty of desserts I'd rather eat!

I actually made these because I was looking for a way to use up a few symphony candy bars that I had in my freezer (from a Walgreens candy sale, go figure). I searched for recipes that used milk chocolate bars and found this one. Like I said, it was pretty good, but it lacked something. The crust beneath the milk chocolate was a little bland for my liking. I'm posting the recipe for full disclosure (I feel like I'm always raving about recipes, ha), and in case they strike anyone's fancy. However, if you want a REALLY GOOD recipe, go make these ginger cookies! I've made them 3 times now and people go crazy for them every time!

Chocolate Crunch Squares
recipe found here

-1 cup butter, softened
-1 cup dark brown sugar (I used light which was all I had, maybe this was the problem?)
-1 egg yolk
-1 tsp vanilla
-2 cups flour
-1/2 tsp salt
-6 (1 1/2 oz) chocolate bars (I used 2 large milk chocolate Symphony bars)
-1/2 cup chopped nuts (I used pecans)

1. Blend the butter and sugar.
2. Add egg, vanilla, flour, and salt. Mix well.
3. Spread batter in a greased pan (9 x 13). Bake at 350F for 20 minutes.
4. When you remove from oven, immediately place chocolate bars on top of hot dough and spread evenly when they melt (This isn't as easy as it sounds. I broke the chocolate bars up into pieces but they weren't immediately melting so I put the pan back in the oven. After a few minutes, the chocolate melted and I was able to spread, although in a few parts it started to mess up the crust.)
5. Sprinkle top with nuts.
6. Allow to cool and cut into squares.