This deliciously sinful bar recipe has been circulating for as long as I can remember. Since there are so many new recipes to try, it’s been over ten years since I last made these. The recipe is out there at the Eagle Brand site as well as the Hershey Cocoa site, so that gives you the tip off that you’re in for something rich!
Bret loves chocolate desserts and this one certainly fits the bill! It’s a chocolate crust, a creamy chocolate center, and a crunchy chocolate streusel topping. My chocolate spidey senses are tingling just thinking about them. You definitely need to cut them into small bars or you’ll be on chocolate overload (if such a thing is possible…).
These bars are easy to make and are a great pot-luck dessert, warmed up and served with a scoop of homemade vanilla ice cream, or just plain with a tall cold glass of milk. As you can tell from some of the photos, I added a sprinkle of sea salt after they were pulled out of the oven. Just a preference because I like the sweet-salty thing, but is entirely optional.
- 1 3/4 C flour
- 1 C sugar
- 1/4 C cocoa
- 1/2 C butter (cold)
- 1 egg
- 14 oz (1 can) sweetened condensed milk (not evaporated milk)
- 12 oz pkg. semi-sweet chocolate chips , divided
- 1 C coarsely chopped pecans or walnuts (optional)
Heat oven to 350 degrees. Grease a 13x9" baking pan.
Stir together flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Set aside 1 1/2 scant cups of the mixture. Press remaining mixture onto bottom of pan. Bake 10 minutes.
In a microwave safe bowl, combine sweetened condensed milk and 1 cup of the chocolate chips. Microwave 1 to 1 1/2 minutes until chips are melted and mixture is smooth when stirred. Pour over baked crust. Add nuts (optional) and remaining chips to reserved crumb mixture. Sprinkle evenly over the top. Bake 25 minutes or until center is almost set. Cool completely. Cut into bars.
Tips and Stuff:
I added a sprinkle of sea salt after they were pulled from the oven, just because I like that sweet-salty thing.
I didn't use the nuts, although it would be very good with them.
Don't obsess about the "coarse crumbs." Just make sure the butter is distributed throughout the flour/cocoa mixture. You'll be adding an egg, so it will combine nicely.