Sometimes recipes work out exactly how you plan. Sometimes…not so much. Such was the experience with these dark chocolate crumb bars, a recipe I got from the back of a bag of dark chocolate chips. I expected the middle layer, a combination of dark chocolate chips and sweetened condensed milk, to bubble up and allow the top layer to bake into it, securing the crumbs, dark chocolate chips, and chopped almonds. Alas.
Much of the crumb topping fell off when I cut the bars, so if I make them again, I’ll either add a bit more crumb mixture to the bottom crust or press the top layer into the chocolate layer with the back of a spoon to help it hold. I adapted the recipe to include unsalted almonds instead of walnuts, but I suspect walnuts or pecans would be good as well.
- 12 tablespoons unsalted butter, softened
- 1 3/4 cups flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 10 ounces dark chocolate chips, divided
- 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup whole almonds, chopped
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.
In a mixing bowl fitted with the paddle attachment, beat butter for 1-2 minutes, until creamy. Add flour, sugar, and salt and beat until crumbly. With floured fingers, press 2 cups of the crumb mixture into the bottom of the pan.
Bake for 10-12 minutes, or until edges are golden brown.
While the crust is baking, prepare chocolate layer. In a medium saucepan, combine 1 cup chocolate chips and sweetened condensed milk. Cook over low heat, stirring frequently, until the chocolate chips melt and the mixture is smooth. Remove from heat and stir in vanilla; pour over hot crust.
Stir remaining chocolate chips and chopped almonds into remaining crust mixture and sprinkle over chocolate layer. Bake for 25-30 minutes; remove from oven and cool completely. Cut into bars and store in an airtight container at room temperature for up to 3 days.
Makes 24 bars.