Thin Fudgy Chocolate Strips Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Unsweetened cocoa | 1/3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| 3 tablespoons stick margarine, softened | ||
| 1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules | ||
| Vanilla extract | 1 Teaspoon | |
| 1 (2 1/2-ounce) jar prune baby food | ||
| Egg | 1 Large | |
| Vegetable cooking spray | ||
| Semi-sweet chocolate square | 1 , chopped | |
| Baking White Chocolate square | 1 , chopped | |
Directions
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.
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.
Chef
