Super Easy Chocolate Bars
![photo by Tea Jenny](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/34/46/69/pic04q72m.jpg)
photo by Tea Jenny
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by Tea Jenny](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/46/69/picaKz3V6.jpg)
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
25 bars
- Serves:
- 25
ingredients
- 236.59 ml butter, softened (I used unsalted)
- 118.29 ml granulated sugar
- 0.61 ml salt
- 473.18 ml all-purpose flour
- 396.89 g can sweetened condensed milk
- 236.59 ml semisweet chocolate piece
- 118.29 ml walnuts or 118.29 ml pecans, chopped
- 2.46 ml vanilla
directions
- Preheat oven to 350°.
- For CRUST, in large bowl, beat Butter with an electric mixer on medium to high speed for 30 seconds. Add Sugar and Salt; beat until combined.
- Add Flour; beat on low speed until combined. Press two-thirds of the crust mixture into the bottom of an ungreased 13x9x2-inch baking pan.
- For FILLING, in medium saucepan, combine Sweetened Condensed Milk and Chocolate Chips. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in Nuts and Vanilla.
- Spread filling over unbaked crust. Sprinkle with remaining crust mixture.
- Bake for 30-35 minutes or until golden. Cool in pan on wire rack. Cut into bars.
- NOTE (as written in booklet): To cut professional-looking bars with nice even sides, let the baked mixture cool completely so the block has time to set up. For softer bars, refrigerate the baked block for a short time before cutting.
Questions & Replies
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