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Thin Fudgy Chocolate Strips

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  All purpose flour 1 1⁄2 Cup (24 tbs)
  Unsweetened cocoa 1⁄3 Cup (5.33 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Margarine stick 3 Tablespoon, softened
  Instant espresso powder/2 teaspoons instant coffee granules 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Prune baby food 2 1⁄2 Ounce (1 Jar)
  Egg 1 Large
  Vegetable cooking spray 1
  Semi-sweet chocolate square 1 Ounce, chopped (1 Square)
  White baking chocolate square 1 Ounce, chopped (1 Square)

Preheat oven to 350°.
Combine first 4 ingredients in a bowl; stir well.
Combine sugar and next 5 ingredients in a large bowl; beat at high speed of an electric mixer for 2 minutes.
Stir in dry ingredients (dough will be thick).
Spoon dough into a 15 x 10-inch jelly-roll pan coated with cooking spray (dough will be spread thin).
Bake at 350° for 13 minutes.
(Do not overcook.) Let cool completely in pan.
Cut into 36 bars.
Place bars on wax paper.
Place semisweet chocolate in a heavy-duty, zip-top plastic bag; place white chocolate in a heavy-duty, zip-top plastic bag.
Microwave both bags at MEDIUM-LOW (30% power) for 1 minute or until chocolate is melted.
Knead bags until smooth.
Snip a tiny hole in corner of each bag; drizzle chocolates over bars.
Let bars stand until drizzle hardens.

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