Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Easy Summer Chocolate Bars

Easy Summer Chocolate Bars

I suppose I really think of these as summer treats, because you can get by with no cooking if you use the microwave, so no heat pumping out into the kitchen.  And these are relatively quick and easy to make.  Kids can definitely assist in making these and will most certainly participate in devouring them.

Easy Summer Chocolate Bars

 1 (10 ounce) package shortbread cookies (like Lorna Doones)

½ cup sweetened dried coconut

1 cup chopped walnuts

1 Tablespoons cocoa powder

1 egg

1 (12 ounce) bag semisweet chocolate chips, divided

1 stick plus 2 Tablespoons butter, divided

2 Tablespoons light corn syrup

Line an 8 by 8 inch square pan with parchment paper and set aside.

In a food processor, pulse the cookies, coconut, walnuts and cocoa powder to rough crumbs.  Pour the crumbs into a bowl, mix in the egg and set aside. 

Melt the ¾ cup chocolate chips, 2 Tablespoons butter and the corn syrup in a small saucepan over medium heat, stirring until smooth. Be careful to prevent burning. You can also do this in the microwave, melting on high power for 30 seconds then stirring until smooth.  Zap in 10 second intervals if need until smooth.  Pour the mixture over the crumbs and stir well to combine.  It will take a little work – make sure all the crumbs are damp and covered with the chocolate.

Dump the crumbs into the prepared pan and press out into an even layer.  Chill in the fridge until cold.

Melt the remaining stick of butter and the remainder of the chocolate chips in the saucepan or the microwave as above, stirring until thick and smooth.  Allow to cool slightly. Pour the chocolate topping over the base, spreading to cover the base evenly and leave to set in the fridge.  You can store these in the fridge, covered tightly.  Slice into squares to serve.

Makes 16 squares

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