| Thin Fudgy Chocolate Strippers |
Ingredients
1 1/2 cup All-purpose flour
1/3 Cup unsweetened cocoa
1/2 tsp Baking soda
1/4 tsp Salt
1 cup Sugar
3 tbl Stick margarine, softened
1 tsp Instant espresso granules Or 2 tsp Instant coffee granules
1 tsp Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 large Egg
Non-stick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped
Cooking Instructions
Preheat oven 350 F.
Mix flour, cocoa, baking soda and salt in bowl; stir well.
Combine sugar, margarine, espresso, vanilla, baby food and egg in large bowl.
Beat at high speed with mixer for 2 minutes;
stir in dry ingredients (dough will be thick).
Spoon dough into 15 x 10 inch jelly roll pan coated with cooking spray.
Bake 13 minutes. (Do not over cook.)
Cool completely in pan.
Cut into 36 bars.
Place bars on wax paper.
Place semisweet chocolate in heavy duty zip-top plastic bag;
place white chocolate in a heavy-duty Tiptop plastic bag.
Microwave both bags at Medium-Low (30 percent power) for 1 minute or until chocolate melts.
Knead bags until smooth. Snip a tiny hole in corner of each bag; drizzle chocolates over bars.
Allow drizzle on bars to cool, before eating.
Makes 3 dozen.
Note: Can be made ahead of time, and stored in airtight container.
Drizzle chocolates onto bars on the day you wish to serve them.
by PCT Thailand |
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