Thin Fudgy Chocolate Strips
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄2 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)|
|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.