I don’t think I have made something so decadently chocolate in a while. In the summer, I tend to gravitate towards lighter things, and quite a while goes by without bringing out the chocolate. This bar cookie certainly breaks that pattern, as they contain three types of chocolate chips. I thought about using a different mix of chips other than dark, semisweet and white, but then I would have used milk or some other overly sweet type of chips. I knew with this much chocolate and sweetened condensed milk, that these bars would be sweet enough as is.
This recipe is a variation from a Hershey cookbook, and I meant to look up the original recipe as I am pretty sure I have the book at home. I think the main difference here is that you put some of the crumb mixture in the filling, giving it a little more body. This is a great idea as a cookie with a pure fudge center may be tasty, but doesn’t travel very well. My bars held up with no problem at all. They also cut beautifully.
These bars have a great chocolate flavor, and they weren’t quite as sweet as I feared they might be. One Christmas when I was growing up, we made a couple of bar cookies that contained sweetened condensed milk, and they were super sweet, so I always worry when I use it. These are certainly sweet, but have a nice depth of flavor from the dark chocolate.
Triple Chocolate Chip Bars
1-3/4 cups flour
1/4 cup cocoa powder
1 cup sugar
1/2 cup butter
14 ounce can sweetened condensed milk
1 cup dark chocolate chips
1 cup semisweet chocolate chips
1 cup white chocolate chips
Heat the oven to 350 degrees. Line a 9” x 13” baking pan with foil and spray the foil with nonstick cooking spray.
In a large food processor add the flour, cocoa, sugar, butter and egg. Pulse until the mixture resembles crumbs, about 1-2 minutes. Reserve 3/4 cup of the crumbs for the filling and press the remaining crumbs into the bottom of your prepared pan.
Bake for 10 minutes.
While the cookie crust is baking, melt the dark chocolate chips in the microwave. Add the sweetened condensed milk and the reserved crumbs to the melted chocolate and stir/whisk to combine.
Once the crust has come out of the oven, pour the chocolate/milk mixture over the partially baked crust. Spread the mixture with a spatula to ensure that it is even. Sprinkle the semisweet and white chocolate chips over the filling.
Bake for an additional 25 minutes. Remove from the oven and cool completely on a wire rack.
Remove the bars from the pan and peel away the foil. Cut into bars.
Recipe from Roxana’s Home Baking