Cooking for Pleasure: Three layers of sweetness

Published 10:30 pm Friday, July 11, 2025

This is a bar cookie that is easy to make. It is great for picnics, gatherings and just for snacking. They can also be frozen, especially helpful if you want to get them away from temptation. I have been fond of this cookie bar recipe for decades and make them several times a year.

Ingredients:

There are three stages to this recipe: first the shortbread crust, then a layer of chocolate followed by toasted nuts.

The Crust

1 cup butter at room temperature

1 cup packed brown sugar

1 egg yolk

1 teaspoon of vanilla

2 cups of all purpose flour

Pinch of salt

Chocolate topping

2 cups of chocolate chips

Nut Topping

2 cups of chopped nuts, briefly toasted in a 350 degree oven for about 8 minutes. (This brings out their flavor.)

Directions:

Preheat oven to 350 degrees. Line a 13 by 9 baking pan with aluminum foil, leaving a generous overhang. Spray with nonstick oil.

Blend egg yolk, butter, vanilla and brown sugar. Add two cups of flour, the salt and mix thoroughly.

Press mixture into lined baking pan.

Bake for 25 to 30 minutes or until crust is lightly golden

Remove from oven and immediately sprinkle on the chocolate chips. Turn off oven.

Return pan to the oven for about one minute. Remove and with an offset spatula evenly spread the now melted chocolate over the crust.

Sprinkle the chopped nuts onto the chocolate covered crust. With a spatula, lightly press the nuts into the chocolate.

Place pan onto a rack to cool. This can take over an hour. You can speed up the cooling process by placing the pan in the refrigerator.

Lift the aluminum foil edges of the pan onto a rack.

Cut into small squares or rectangles and serve.