Double Decker Bar Cookies (Chocolate & Almond)
Servings 16 pieces
Ingredients
Filling
- 1 cup (175g) semi-sweet chocolate chips
- 5.3 oz (150g) full fat cream cheese
- 1/3 cup (80ml) evaporated milk
- 1/2 cup (75g) almonds or walnuts, chopped optional
- 2 tbsp sesame seeds optional
- 1 1/4 tsp almond extract
Crust
- 1 1/2 cups (188g) self-raising flour
- 3/4 cup (96g) golden caster sugar
- 1/2 cup 125g unsalted butter
- 1 egg
- 1/4 tsp almond extract
- 1/4 tsp salt
Instructions
- 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 almond extract nuts, sesame seeds (if using). 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. Line a 20cm/8inch or 23cm/9inch brownie tin with parchment paper for ease.
- Using your fingertips, spread between 1/2 to 2/3 of the crust dough 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 top of the crust.
- With the remaining dough, divide into small balls, flatten slightly with your 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 the bars to cool before removing from the tin and cutting into approx 16 pieces. These are very decedent so 1-2 pieces per person should be more than enough to satisfy anyone's chocolate craving.