Chocolate Streusal Bars

Chocolate Streusal BarsSince my favorite part of an apple crisp is the crunchy topping, and you all know that I love chocolate, you can understand my excitement when I found the recipes for these yummy bars!

A gooey chocolate brownie base with a crunchy, nutty, chocolate topping, these were a real hit in  my family!

I seriously considered hiding them from the children in my secret place deep in the freezer – but I refrained. At least I shared some!

Chocolate Streusal Bars
From the Hershey’s Chocolate Cookbook (a must have cookbook for the serious chocolate lover!)

1-3/4 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY’S Cocoa
1/2 cup (1 stick) butter or margarine
1 egg
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
2 cups (12 ounce package) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips, divided
1 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13X9X2-inch baking pan.

Stir together flour, sugar, and cocoa in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Set aside 1-1/2 cups mixture. Press remaining mixture onto bottom of prepared pan.

Bake 10 minutes. Meanwhile, place sweetened condensed milk and 1 cup chocolate chips in medium microwave-safe bowl; stir. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; pour over crust. Add nuts and remaining chips to reserved crumb mixture. Sprinkle over top.

Bake an additional 25 to 30 minutes or until center is almost set. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.

Enjoy!

Chocolate Cream Pie

Chocolate Cream Pie I’m serious about this chocolate pie thing.

I’m on my second recipe now – determined to find the perfect chocolate pie.

This recipe actually turned out! It was creamy – just as the name indicated – and had a nice chocolate taste.

It filled the pie shell to the very top, giving very generous pieces. (Which of course, my children loved!)

It also used up several of the egg yolks left over from Dagmar’s Farmer’s Market baking.

The kids voted this one a rousing success and finished it off in record time!

Chocolate Cream Pie

1 1/2 cup sugar
1/3 cup flour
3 tablespoons cocoa
1/2 teaspoon salt
1/2 cup water
1 can (12 ounces) evaporated milk
5 egg yolks (beaten till lemon colored)
1/2 cup butter
1 teaspoon vanilla

Combine sugar, flour, cocoa, salt, water and evaporated milk until smooth in a medium saucepan.  Cook over medium heat until thick and bubbly.

Remove from heat. Take 1 cup of the hot mixture and add it to the beaten egg yolks.  Mix thoroughly to temper the eggs.

Return the egg mixture to the pan and bring to a gentle boil, stirring constantly.

Remove from heat and add 1/2 cup butter and vanilla.

Cool slightly and pour warm into a 9″ baked pastry or graham cracker shell.

Refrigerate until set.

Serve cold with whipped cream. We loved it best with Cool Whip French Vanilla whipped topping .

Although this pie was very good – I can’t stop after only 2 recipes.

And so the search continues…