The world is a complicated place. There is so much to navigate around, and through, and deeper through still. Sometimes the simple pleasures, the things we know, that we can return to for the sake of steadfast comfort, are the very thing we need for the reassurance to keep going. These are one of those items for me.
My grandmother’s recipe for Double Decker bar cookies have showed up annually at this time of year, for as long as I can remember. They are my father’s favourite, and mine too. Rich, chocolaty, nutty and creamy they tick practically all the boxes I want from a baked good (I also love the fruity stuff but that requires a different recipe). They are also incredibly easy to make and are perfect for the freezer. I’ve made a few batches already, then cut them and stuck them in the freezer so we are holiday ready for when the time comes. A simple comfort to enjoy and share, as we continue to trudge through.
Double Decker Bar Cookies
175g or 1 cup semi-sweet chocolate chips
150g or 5.3oz full fat cream cheese
80ml or 1/3 cup evaporated milk
1/2 cup almonds or walnuts, chopped
2 tablespoons sesame seeds (optional)
1 1/4 teaspoons almond extract
188g or 11/2 cups all purpose flour
96g or 3/4 cup golden caster sugar
125ml or 1/2 cup butter
1/2 teaspoon baking powder
1/4 teaspoon almond extract
1/4 teaspoon salt
- In a small saucepan over low heat combine chocolate chips, cream cheese and evaporated milk, stirring continuously until melted and combined. When smooth, remove from heat and add nuts, sesame seeds (if using) and almond extract. Set aside to cool
- In a large mixing bowl combine flour, sugar, butter egg, baking powder, salt and almond extract and mix with spoon or hands until well combined.
- Preheat your oven to 190F/375C. Prepare a 20cm/8inch. or 23cm/9inch. brownie tin with parchment paper for ease.
- Using your fingertips, spread 1/2 to 2/3 crust into the bottom of the tin, making sure the entire surface is covered in an even layer.
- Pour in the cooled chocolate filling and spread evenly over the crust.
- With the remaining dough, divide into small balls, flatten with fingers and lay evenly spaced the top of the filling, allowing bits of the chocolate filling to poke through.
- Bake in the centre rack of the oven for 20-25 minutes or until the top is lightly golden.
- Allow to cool before removing from tin and cutting into approx 16 pieces.