Chocolate Chip Bar Recipe
It’s safe to say that most recipes containing chocolate chips are my favorite chocolate recipes to make. This recipe is no exception. It’s a perfect recipe for a delicious chocolate bar, giving you many ways to make it your own. Let’s start with the basic recipe, and then I’ll give you some additional variations.
Ingredients:
1 16-ounce package of light brown sugar (though dark brown sugar works well too)
1 ½ sticks of butter, melted
3 eggs
2 cups of self-rising flour
1 tablespoon of vanilla
1 12-ounce package of milk or dark chocolate chips
Directions:
1. Pre-heat oven to 325 degrees.
2. Grease a cake or casserole pan (1 standard size , 9 x 13 or two identical smaller sizes will do).
2. Mix sugar, melted butter and vanilla together.
.
3. Line your workspace with paper towels or wax paper if desired, as this part can get a bit messy. Alternate adding the eggs and flour mixture, until both are well incorporated into the sugar, butter and vanilla mixture.
4. Bake, uncovered, for 30-40 minutes, until cooked through. To test, insert a fork in the middle of the bars. When it comes out clean, or with just cake crumbs instead of batter, your bars are ready.
Recipe Variations:
1. Substitute dark chocolate chips or white chocolate chips for a completely different taste.
2. Spread a layer of frosting (milk chocolate, dark chocolate, white chocolate or butter cream) over the bars before cutting into squares.
3. Serve with cool whip, sprinkled with cinnamon or cinnamon sugar. Cinnamon sugar is usually found with spices in the grocery store. To make it at home, combine ½ cup granulated sugar with 1 Tablespoon of ground cinnamon.
4. For a different flavor, use the original recipe as posted, but substitute dark brown sugar in place of the light brown sugar.
5. Serve the bars as the base for a chocolate chip bar sundae, topping with ice cream and sprinkles.
Recipe Tips:
If you don’t have self-rising flour on hand, you can make your own by simply combining 1 cup of all-purpose flour, 1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
For recipes that call for two cups of flour, such as the recipe above, add 1 tablespoon of baking powder and 1 teaspoon of salt to the two cups of all-purpose flour.
Ingredients:
1 16-ounce package of light brown sugar (though dark brown sugar works well too)
1 ½ sticks of butter, melted
3 eggs
2 cups of self-rising flour
1 tablespoon of vanilla
1 12-ounce package of milk or dark chocolate chips
Directions:
1. Pre-heat oven to 325 degrees.
2. Grease a cake or casserole pan (1 standard size , 9 x 13 or two identical smaller sizes will do).
2. Mix sugar, melted butter and vanilla together.
.
3. Line your workspace with paper towels or wax paper if desired, as this part can get a bit messy. Alternate adding the eggs and flour mixture, until both are well incorporated into the sugar, butter and vanilla mixture.
4. Bake, uncovered, for 30-40 minutes, until cooked through. To test, insert a fork in the middle of the bars. When it comes out clean, or with just cake crumbs instead of batter, your bars are ready.
Recipe Variations:
1. Substitute dark chocolate chips or white chocolate chips for a completely different taste.
2. Spread a layer of frosting (milk chocolate, dark chocolate, white chocolate or butter cream) over the bars before cutting into squares.
3. Serve with cool whip, sprinkled with cinnamon or cinnamon sugar. Cinnamon sugar is usually found with spices in the grocery store. To make it at home, combine ½ cup granulated sugar with 1 Tablespoon of ground cinnamon.
4. For a different flavor, use the original recipe as posted, but substitute dark brown sugar in place of the light brown sugar.
5. Serve the bars as the base for a chocolate chip bar sundae, topping with ice cream and sprinkles.
Recipe Tips:
If you don’t have self-rising flour on hand, you can make your own by simply combining 1 cup of all-purpose flour, 1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
For recipes that call for two cups of flour, such as the recipe above, add 1 tablespoon of baking powder and 1 teaspoon of salt to the two cups of all-purpose flour.
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