Bar Cookie Recipes

California Chocolate Bars

This recipe is from the Hershey's Chocolate Lover's Cookbook, ISBN 2-89433-122-3. I used regular chips instead of chunks, and raisins instead of dried apricots. It seemed really dry, and pretty thin when I spread it in the pan, but after baking it thickened up and turned out nicely.

• 6 tablespoons butter or margarine, softened
• 0.5 cups granulated sugar
• 0.25 cups packed light brown sugar
• 1 egg
• 1 teaspoon freshly grated orange peel
• 1 teaspoon vanilla extract
• 1 cup allpurpose flour
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups chopped dried apricots
• 0.5 cups coarsely chopped walnuts
• 1 cup semi-sweet chocolate chunks

Preheat oven to 350F. Grease 9-inch square baking pan. In large mixer bowl, beat butter, granulated sugar, brown sugar and egg until light and fluffy. Add orange peel and vanilla; blend well. Stir together flour, baking soda and salt; add to butter mixture. Stir in apricots, walnuts and chocolate chunks; spread into prepared pan.

Bake 25 to 30 minutes or until lightly browned and bars begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare glaze; drizzle over top. Allow to set; cut into 16 bars.

Semi-sweet Chocolate Glaze

In small microwave-safe bowl, place 0.25 cups chocolate chunks and 0.75 teaspoons shortening (do not use butter, margarine or oil). Microwave at high 45 seconds or until chunks are melted and mixture is smooth when stirred.

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Bar Cookie Recipes

Brian Edmonds <brian@gweep.ca> February 22, 1998