Thick and Chewy Triple Chocolate Chunker Bars

Saturday 19 July 2014

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After baking these delicious bars today I may never bake regular chocolate chip cookies ever again.  Seriously.  These are fabulous!

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 I was really craving a chocolate chip cookie today, but I had tons of other things to do . . . and it is stinkin' hot too.  I really did not feel like standing over a hot stove for ages.  And so . . .

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I did something really really lazy.   I just made the cookie dough and then pressed it all into a pan, crossed my fingers and banged it into the oven.   And guess what?

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I ended up with the most delicious, easiest, TASTIEST, simplest cookie bars ever!  

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I was really, really pleased with how they turned out.  So was the Toddster.  WE both gobbled up two of them right away and I have locked the rest away until tomorrow because if I dare to look at them even once more I will be done for . . . in fact I may just have to give them away coz they are that dangerous to have around.  

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*Thick and Chewy Triple Chocolate Chunker Bars*
Makes about 18 bars
This came about because I was too lazy to bake cookies.  I just spread the dough into a pan, crossed my fingers and hoped for the best. They turned out beautiful.

300g of flour (scant 2 1/4 cup)
1/2 tsp fine sea salt
1/2 tsp bicarbonate of soda (baking soda)
172g of butter, melted and cooled slightly (3/4 cup)
200g of soft light brown sugar (1 cup, lightly packed)
95g of granulated sugar (1/2 cup)
1 large free range egg
1 large free range egg yolk
2 tsp vanilla extract
360g of a mix of chocolate, white, dark and white, cut into chunks (about 2 cups)
60g of coarsely chopped toasted walnuts or pecans (1/2 cup)

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Preheat the oven to 160*C/325*F/ gas mark 3.  Line a 9 by 12 inch baking pan with foil, leaving an overhang to lift them out at the end.  Butter well, or spray with nonstick spray.

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Whisk the butter together with both sugars to blend.  Beat in the egg, egg yolk and vanilla, mixing all in well.  Sift together the flour, soda and salt.  Stir this in just to combine.   Stir in the chocolate chunks and nuts.
Press this mixture into the prepared pan.  I use my hands for this. They work beautifully.

Bake until the top of the bars is light golden brown and they are firm to the touch., 25 to 30 minutes.   Allow to cool to room temperature in the pan.  When cool, lift out to a cutting board and cut into bars with a sharp knife.
Note - These are fabulous with a scoop of ice cream on top and some chocolate sauce.  Just sayin'  ☺  

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I used three kinds of chocolate in these. A good dark chocolate. A good white chocolate. A good milk chocolate. Chocolate is like wine. You wouldn't cook with a wine you wouldn't be happy drinking if you were a wine drinker. and if it's not a chocolate you would eat, then don't bake with it either.


  1. Thanks Monique! They are pretty darned dangerous!

  2. Put these in the oven just now...can't wait to taste them. Didn't have white chocolate so I just made a mixture to weight of semi-sweet, milk and dark.

  3. You are sure to love these angreygreycat!

  4. This type of dessert is my favorite! Oh boy!

  5. These are just too good and too easy Valerie! Makes em hard to put down! xxoo


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