Thursday, October 7, 2010

Chocolate Swirl Bars


The other day my Mom and sister were baking chocolate chip cookies. It sounded SO wonderful. But I will admit I'm a little lazy lately and didn't feel like going through the trouble of baking cookies. I'll save that for soldiers that want a 'pick me up.' Besides, in my experience, when you have a mound of fresh cookies sitting on your kitchen counter it's FAR too easy to eat just one more, and one more, OK maybe just one more...right?

The next best solution is a bar that is like a chocolate chip cookie but easier to make and harder to abuse once you have it cooling on the counter. This one is very simple and doesn't require too much effort.

1 cup margarine (notice that I used a Crisco butter stick)
3/4 cup sugar
3/4 cup dark brown sugar, packed (I will always use dark brown sugar as it makes a chewier texture and I think just better flavor.)
1 tsp vanilla
1 tsp oil
2 eggs
2 cups + 2 Tablespoons flour
1 tsp baking soda
1 tsp salt
1 12 oz package semi sweet chocolate chips                             
     
Preheat oven to 375F.

Cream together margarine and sugars.

Add vanilla and oil. Beat in eggs.
         
Add baking soda, salt and flour.
Mix well.
        
Spread into greased 9x13 pan. The back of my OXO spatula worked great for this. I never had to get my hands dirty.

Sprinkle 3 or 4 chocolate chips over the top. As you can see I'm very cautious when it comes to adding chocolate to my recipes! I may have accidentally gotten more than 3 or 4 in this batch...

Bake 10 minutes.

Remove from oven and run a knife through the batter first horizontally then vertically to marbleize. (After you're done marbleizing, lick the knife and put in the sink.)

Bake 15 more minutes until toothpick in center comes out clean. These baked for 20 and got too done.

Great for potlucks or office treats or just a quick treat.

This recipe came from a co-worker (Hi Ellie!) in 2003

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