RECIPE: Chocolate Cookie Bars
Chocolate Cookie Bars Recipe – A Perfect Sweet Treat!
This decadent recipe combines rich chocolate and crunchy cookie layers to create the ultimate dessert! With the Silpat® Striped Bar Mold, you can achieve perfectly shaped chocolate bars layered with homemade cookie bases. Say goodbye to parchment paper: Silpat makes baking easy with nonstick silicone that delivers perfect results every time.
Why You’ll Love This Recipe
- Double Delight: Rich chocolate bars paired with a crunchy cookie base.
- Professional Presentation: The Silpat® Striped Bar Mold creates evenly shaped, bakery-quality bars.
- No Mess Baking: Nonstick silicone means easy release and no need for parchment paper.
Recipe Details
- Servings: 12 striped chocolate bars
- Difficulty Level: Easy
- Prep Time: 30 minutes
- Bake Time: 18 + 15 minutes
Ingredients
For the Chocolate Bars:
- 9 oz (250g) dark chocolate (72%)
- ⅔ cup (75g) all-purpose flour
- ⅔ cup (125g) sugar
- ¾ cup (175g) butter
- 4 eggs
- A pinch of fleur de sel
For the Cookie Base:
- ½ cup (120g) unsalted butter, softened
- ¾ cup (150g) light brown sugar
- A pinch of fleur de sel
- 1 small egg
- 1 cup (140g) all-purpose flour
- A pinch of baking powder
- ¾ cup (120g) dark chocolate chips
Instructions
Step 1: Make the Chocolate Bars
- Preheat the oven to 320°F (160°C).
- Melt the chocolate over a double boiler. Gradually add the butter, stirring until smooth.
- In a large mixing bowl, combine the flour and sugar.
- Add the eggs to the flour mixture and stir until fully incorporated.
- Pour the melted chocolate-butter mixture into the bowl and mix until smooth.
- Place the Silpat® Striped Bar Mold on a perforated baking tray.
- Fill each cavity ¾ full with the chocolate mixture.
- Bake for 18 minutes, then let the bars cool before removing them from the mold.
Step 2: Make the Cookie Base
- In a stand mixer, beat the softened butter with brown sugar and a pinch of fleur de sel until creamy.
- Add the egg and mix well.
- Sift the flour and baking powder, then slowly add it to the butter mixture.
- Fold in the chocolate chips.
- Preheat the oven to 320°F (160°C).
- Roll out the dough to a thickness of ⅛ inch (3mm) on a Silpat® baking mat.
- Bake the cookie dough for 15 minutes, then let it cool completely.
- Once cooled, cut the cookie sheet into rectangles that match the size of the bar mold cavities.
Step 3: Assemble the Bars
- Carefully place each cooled chocolate bar onto a cookie rectangle to create the perfect layered treat.
- Serve and enjoy!
Tips for Success
- Use high-quality chocolate for a richer, more decadent flavor.
- Chill the cookie base slightly before cutting to maintain clean edges.
- Add a sprinkle of sea salt on top for a sweet and salty contrast.
Why Use the Silpat® Striped Bar Mold?
The Silpat® Striped Bar Mold is designed to give you perfect, evenly shaped bars every time. The nonstick silicone surface ensures easy release and mess-free baking without the need for greasing or parchment. Whether you're creating layered bars or other desserts, Silpat makes professional baking simple and efficient.
Frequently Asked Questions
1. Can I customize the layers?
Yes! Feel free to experiment with different flavors—try adding caramel or peanut butter between the layers for an extra indulgent dessert.
2. How should I store leftover bars?
Store the bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving, or warm them slightly in the oven for a gooey texture.
Ready to create these layered delights?
Shop the Silpat® Striped Bar Mold here and explore more recipes and baking inspiration! 🍫
