I always like to do a chocolate recipe near Valentine’s Day, and this year I present to you a recipe for easy, delicious Chocolate Crumble Bars.
I tend to regard crumble bar recipes with suspicion, because many times they do indeed crumble when cut. I was very happy these bars were cohesive.
They are also incredibly good. The shortbread-like base is the perfect complement to semisweet chocolate chips.
Plus, there’s just something satisfying about a good, basic crumble topping. But then, I always preferred crumble topping on apple pies rather than a closed crust as well.
I suppose I’m just a crumbly person.
If you’re also a crumbly person, give these a try! They are easy to make and oh so good.
Bready or Not: Chocolate Crumble Bars
These bars look gorgeous with their marbled-dough tops, but they're also chewy, chocolaty, and delicious. Plus, they're easy to make, with basic ingredients!
Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cups all-purpose flour
- 1 cup white sugar
- 1/4 teaspoon kosher salt
- 2 cups semisweet chocolate chips
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray.
- In a big mixing bowl, beat butter until creamy, followed by the flour, sugar, and salt. Mix until it turns crumbly, scraping the bowl as needed. Place 2 cups of the crumbs in the pan. Use floured fingers or a piece of waxed paper and a heavy glass to compress the crumbs evenly.
- Bake pan 11 to 15 minutes, until edges of base layer are turning golden brown.
- Place 1 cup of the chocolate chips and the sweetened condensed milk in a large microwave safe bowl [or, alternately, do this on the stovetop]. Zap about 30 seconds, stir well, then try another 15 seconds--watch very carefully! It can turn molten, fast. Once it can be stirred smooth, add vanilla extract. Spread over the hot crust.
- Stir remaining cup of chocolate chips into the reserved crumb mixture. Sprinkle this over the top of the chocolate layer.
- Bake for another 25 to 30 minutes, until center is set. Cool completely in pan.
- Use the foil to lift contents onto cutting board. Slice. Store bars in a covered container, waxed paper or parchment between the layers, at room temperature.
- OM NOM NOM!
