AFTER DARK CHOCOLATE CRUMB BARS

Tonight a new recipe: Chocolate Blackout Crumb Bars 

I have to say, every time I make a crumb bar or an apple crumble, there never seems to be enough crumble.  I guess the recipes I come across are on the modest side.  If you like a thicker crust, I recommend increasing the flour by 1/2 to 3/4 cups, making sure to adjust the butter equally.

Also, when using the Schmear Chocolate Filling, give it a quick 30 second shot in the microwave.  Straight out of the can it's a bit hard to spread evenly, and it will tear the bottom layer of the crumble.  At least that's what happened to me.  30 seconds and it'll spread smoothly -- but not more 30 or you've changed the whole chemistry of the chocolate (for the worse).  And spread it quickly, this stuff cools down fast.

 

 

Recipe Courtesy of: Love’n Bake

Ingredients

1	stick (4 ounces) unsalted butter
1	cup all purpose flour
1/4	cup brown sugar, tightly packed
1/4	teaspoon salt
1	cup Love’n Bake “Schmear” Chocolate Filling

How to Prepare

1. Grease a 9-inch square pan with butter and line with parchment paper. Set aside.
2. Beat the butter in a large mixing bowl until creamy. Beat in the flour, sugar and salt until well mixed. Reserve ½ cup of the crumb mixture. With floured hands press the remaining crumbs into the bottom of the prepared pan. Bake in a preheated 350ºF oven until edges are golden brown, approximately 10 to 12 minutes.
3. Spread the baked crust with the Chocolate Schmear. Sprinkle the reserved crumbs over the chocolate. Continue baking the pastry until the crumbs have browned approximately 25 to 30 minutes. Cool completely on a wire rack then cut into bars.