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Club 33 Bars

Contest Photo by: Red9410
Sacramento, CA,
Category: Cookies and Confections
Contest Rules | About the Prize | Email to a Friend

Description

Club 33 bars are a rich and decadent dessert bar. I use only the best ingredients to produce a sweet and sophisticated treat. They are a wonderful end to a special dinner. The only thing that makes them even better is to serve them warm with a scoop of vanilla ice cream and like Club 33 theyve only been available to an exclusive clientele.

Ingredients

2 sticks Challenge butter, softened
1 ½ cups packed, dark brown, C&H sugar
1 tsp. Cooks vanilla
2 large eggs

1 ¾ cups Gold Medal flour
½ cup Scharffen Berger cocoa powder
1 tsp. baking soda
1 tsp. cinnamon

1 9.7 ox bar Scharffen Berger semisweet dark chocolate
1 bag miniature marshmallows
¾ cup toasted hazelnuts, chopped
1 jar high quality caramel sauce

Directions

  • Heat oven to 350 degrees

  • Cream together butter, brown sugar, vanilla and eggs.

  • Mix flour, cocoa powder, baking soda and cinnamon together in separate bowl and add to creamed mixture. Mix only until dry ingredients are completely incorporated.

  • Chop 2 squares of chocolate and add to dough.

  • Spray 9x13 inch baking dish with non-stick spray and add dough. Make sure dough is evenly distributed in pan.

  • Bake for approximately 28 minutes or until center of dough is set. If edges begin to brown too much, cover loosely with aluminum foil and continue baking.

  • While bars are baking, take 1 square of chocolate and chop. Set aside in bowl.

  • When center of dough is set, sprinkle top of bars with marshmallows and return to oven for about 3 minutes or until marshmallows begin to puff up and melt (may be slightly browned).

  • When marshmallows are melted, sprinkle bars with chopped chocolate and top with chopped nuts. Return to oven for approximately 3 more minutes or until chocolate begins to melt.

  • Remove bars from oven and set on counter until cooled slightly. Cut and plate bars. Drizzle with caramel sauce before serving.

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