Makes one 9"x13" pan, up to 36 bars — Adapted from Hershey's
When making these bars for other people, I use chopped walnuts, which I don't care for, and if I'm baking them for us I simply leave out the nuts. For this batch I decided to try using roasted and salted almonds, which I love. Now that was a good idea. I also tried using dark cocoa powder, which was tasty, but I like the regular cocoa powder better.
As always, I urge you to seek out organic ingredients. Organic butter, flour, and organic sugar are becoming mainstream, and even organic cocoa powder and organic sweetened condensed milk are now available. Look for real farm eggs at farmers' markets or search for a farmer near you on LocalHarvest.org.
1¾ cups organic all-purpose flour
1 cup organic granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick/4 ounces) organic butter, softened
1 or 2 large eggs, lightly beaten (see note in directions below)
1 14-ounce can sweetened condensed milk (NOT evaporated milk)
2 cups (12-ounce package) semisweet chocolate chips, divided
1 cup coarsely chopped nuts, such as walnuts or roasted & salted almonds (optional)
Heat the oven to 350°. Grease a 9"x13" pan. For easier cutting, you can line the pan with greased, unbleached parchment paper, leaving some hanging over the edge of the pan on two ends, and simply lift the whole cooled pan of cookies out in one big piece and onto the counter.
In a large bowl, stir together the flour, sugar, and cocoa. Using a fork, pastry blender, or your clean fingers, cut in the butter until the mixture resembles coarse crumbs.
Add the egg and mix well; the batter will be dry and the egg won't seem to go very far. Note: because flours vary, there's a slight chance your batter may be too dry to form a crust or top streusel layer; if you think this might be the case, simply add another lightly beaten egg. Reserve 1½ cups in a small bowl. Press the remaining mixture onto the bottom of the prepared pan. Bake 10 minutes.
Meanwhile, stir together the sweetened condensed milk and 1 cup of the chocolate chips in a small microwave-safe bowl (I use a 2-cup Pyrex measuring cup). Microwave for 1 to 1½ minutes on high, or until the chocolate chips are melted and the mixture is smooth when stirred.
Pour the melted chocolate mixture over the partially baked crust. Add the remaining 1 cup of chocolate chips and the nuts (if using) to the reserved crumb mixture, and sprinkle over the top. Press lightly into the melted chocolate layer.
Bake an additional 25 to 30 minutes, or until the center is almost set. Cool completely and cut into bars. Store in an airtight container at room temperature or freeze.
Recipe source: FarmgirlFare.com
