Posted by Sherry on September 19, 2001 at 10:04:32:
chocolate square quest Swiss Chocolate Squares,
a rich
bar cookie created 40 years ago by Kraft testing kitchens, is topped with a fudge-and-nut frosting. A description of the squares in a recent Wall Street Journal column so intrigued Joyce Dillingham of Little Rock that she asked if we could find the recipe. Responding quickly to her request in Idea Alley were Beverly Campbell of Mount Ida and Malinda W. Blevins, via e-mail. In the meantime, anxious to have the recipe, Dillingham contacted The Wall Street Journal, and a representative of the newspaper sent it to her. Here is the recipe.
Swiss Chocolate Squares
1 cup water
1/2 cup margarine
11/2 (1-ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Topping:
1/2 cup margarine
6 tablespoons milk
11/2 (1-ounce) squares unsweetened chocolate
41/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
To make the squares: Combine water, margarine and chocolate in a saucepan; bring to boil. Remove from heat. Stir in combined flour and sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into a greased and floured 151/2-by-101/2-inch jelly roll pan. Bake at 375 degrees 20 to 25 minutes.
To make the topping: Combine margarine, milk and chocolate in saucepan; bring to boil. Remove from heat. Add confectioners' sugar; beat until smooth. Stir in vanilla. Frost cake while warm; sprinkle with nuts. Cool; cut into squares.
Makes about 24 squares.
Jo Lusk of Hot Springs shares this different chocolate bar recipe made with sweetened condensed milk and semisweet chocolate bits. It is from Better Homes and Gardens -- 75 Years of All-Time Favorites.
Chocolate Revel Bars
(Chocolate Squares)
1 cup unsalted butter, divided use
2 cups brown sugar, packed
2 eggs
4 teaspoons vanilla extract, divided use
21/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 (14-ounce) can (11/4 cups) sweetened condensed milk
1 (12-ounce) package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts, toasted
2 teaspoons vanilla extract
Set aside 2 tablespoons of the butter.
In a large mixing bowl, beat the remaining butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tablespoons of the vanilla.
In a separate large bowl, stir together flour and baking soda; stir in oats. Gradually stir dry mixture into egg mixture; set aside.
In a medium saucepan, combine reserved 2 tablespoons butter, sweetened condensed milk and chocolate pieces.
Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in toasted walnuts and remaining 2 teaspoons vanilla.
Press two-thirds (about 31/2 cups) of the oat mixture into the bottom of an ungreased 15-by-10-by-1-inch baking pan. Spread chocolate mixture over oat mixture. Using your fingers, dot remaining oat mixture over chocolate.
Bake in a 350-degree oven 25 minutes, or until top is lightly browned. Chocolate mixture will still look moist. Cool on a wire rack. Cut into 2-by-1-inch bars.
Makes about 75 bars.