I was so excited when I heard that #InternationalChocolateDay was coming up, but disappointed that it wasn’t on my actual birthday, just three days later. I think I was born on the wrong day, given how much of a fan I am of chocolate! Oh well, I can celebrate all month long, right?
The bean has been consumed as far back as 1900 BC, and was well known to Aztec and Mayan civilizations. While originally from the Americas, today, the small country of Cote D’Ivoire in Africa is responsible for producing 30% of the world’s chocolate. We can thank the Europeans for combining the bean with milk and sugar, and thereby allowing the world a chance to use its imagination in creating recipes with this magical ingredient.
A few months ago, I shared our family Chocolate Trifle recipe, one that I’ve been making (and my family has been enjoying) for years. If there ever needed to be an excuse to make this delicious trifle, September 13th would be a great one because it’s International Chocolate Day!!!
Get the trifle recipe here.
Today I’ll be sharing another recipe that I make when I’m really craving chocolate. I’ve heard it referred to as many different things, but when I was growing up, my mom called them Magic Cookie Bars, and it’s another easy-to-make recipe because it doesn’t require many ingredients or a lot of effort.
I’ve also come up with a few of my own tips for perfecting this recipe, mostly because I wasn’t happy that the ingredients didn’t stick together very well with the original recipe. I also didn’t like how that one change I did make made them nearly impossible to remove from the pan. Waste not, want not… I wasn’t going to let any of that deliciousness go to waste!
So, today, you won’t only be getting a terrific chocolate recipe, you’ll be getting three tricks I use to maximize the return on your investment 🙂
So the original recipe does not call for corn syrup, and I know there are some out there who are dead set against using corn syrup for anything, but you can also substitute it with honey or agave. The point of this ingredient is to make the graham crust bottom stick together, so it doesn’t fall apart when cutting into squares and removing them from the pan.
The original recipe for Magic Cookie Bars also called for adding the Eagle Brand milk before the toppings, and I didn’t like that for the same reason I felt the need to add corn syrup. It was such a mess to eat this deliciousness, and I hate waste! All I did was change the order, and add the Eagle Brand last, so it would seal all those tasty toppings in.
Lastly, instead of greasing the pan like the original recipe asked, with the changes I made above, it was a fight to get them out without losing half of the bar. One simple little change made all the difference. I used parchment paper to line the pan, and didn’t grease anything.
The heavens opened! The angels sang! Okay, no, that was actually just me singing. Singing with sheer happiness that the ENTIRE bar I was cutting was going to make it to my mouth in ONE PIECE! Success! Magic Cookie Bars, come to mama!
Working with parchment paper as a liner in a baking dish is tricky, I’ll admit. Pressing the graham crust into it isn’t alwasy easy, but remember, it doesn’t have to be perfect, and really, anything that makes the transition from pan to mouth is really a blessing.
What will you be making for International Chocolate Day?