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Black and White Cocoa Bars

Serves: Makes 16 to 20 bars

Ingredients:

Ingredients
  • 1¾ cups all-purpose flour
  • 1½ cups confectioners' sugar
  • 1 cup unsalted butter, cut into pieces and chilled
  • ½ cup unsweetened cocoa powder
  • 8 ounces cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • ¾ cup chopped, toasted pecans
  • ½ cup semisweet chocolate chips

Procedures:

  1. Preheat the oven to 350°F.


  2. Combine the flour, sugar, butter, and cocoa powder in a food processor and pulse until the mixture has the texture of coarse crumbly sand. Scoop 2 cups into a medium bowl and set aside.


  3. Press the remaining flour/cocoa mixture evenly across the bottom of a 9 by 13-inch baking dish. Bake for 15 minutes. Set aside to cool. Keep the oven set at 350°F.


  4. Beat the cream cheese in a standing electric mixer with the paddle attachment until fluffy. Working at medium-low speed, gradually beat in the condensed milk until smooth. Add the egg and vanilla extract and mix well. Pour into the cooled crust.


  5. Add the nuts and chocolate chips to the reserved flour/cocoa mixture and stir to evenly mix. Sprinkle over the cream cheese mixture and press it gently into the cream cheese (or I sometimes swirl it in gently with a small spoon). Bake for about 30 minutes, until firm to the touch and lightly browned around the edges. Let cool before cutting into squares.

by Sur La Table & Renée Behnke

 
 
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