Bit O’Chocolate Bars
Bit O’Chocolate Bars take us back to when we were kids and mom would make us all kinds of sweet treats for our school lunches. If you’re as old as we are, you’ll remember the little Pillsbury recipe books they sold at the grocery store check-out. Mom got so many yummy recipes from those little books. Unfortunately for us, many of the baking recipes called for boxed cake and frosting mixes that are no longer available. The Bit O’Chocolate Bars were one of our favorite, so we have tried and tried (and tried) to recreate them without those boxed mixes. And we did it! They taste just like the original.
Bit O’Chocolate Bars are almost like cookie dough squares. They are sweet and soft with the crunch of chocolate chips. Whether you have school aged children that are learning from home or heading off to school, these are a wonderful lunch treat or snack. Or if you just want something deliciously different to add to your baking repertoire, give these a try. We can eat almost the whole pan in one sitting – they’re that good.
We hope you are all safe and sane during these unprecedented times. We are thinking of you!
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Line pan with parchment, allowing overhang on both sides for easy removal of bars from pan.
Combine ingredients until crumbly dough forms.
Whisk egg white until frothy.
Add one cup of the powder sugar mixture to the egg white along with the chocolate chips.
Press bottom layer into pan. Top with chocolate chip mixture and then reserved crumb mixture.
Remove from oven when top is golden brown. Drizzle on the glaze while bars are still warm.
Cut into bars and enjoy!
Bit O’Chocolate Bars
Ingredients
- 2 1/3 cups (9.3 oz) powder sugar
- 2 TBS merengue powder
- 2 cups (9 oz) all-purpose flour
- 1 ½ cups (10.5 oz) granulated sugar
- 2 tsp baking powder
- 1/3 cup (1.5 oz) non-fat dry milk
- 1 tsp vanilla
- ½ cup (8 TBS) salted butter at room temperature
- 2 eggs one separated
- 1 cup (6 oz) milk or semi-sweet chocolate chips
- 3 TBS water
Instructions
- Preheat oven to 350. Line an 8 x 8 baking pan with parchment paper, allowing a portion to hang over each side.
- In a medium mixing bowl, whisk together the powder sugar and merengue powder. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder and dry milk. Cut the butter into 1 TBS pieces and add to the bowl, along with the vanilla plus one whole egg and one yolk (keep white for next step). Using a pastry blender or fork, cut the wet ingredients into the dry ingredients to form a crumbly mixture. Reserve about 1 ½ cups of mixture and press the rest into prepared baking pan.
- Whisk the egg white in a small bowl until frothy. Add 1 cup of the powder sugar mixture and the chocolate chips and mix to combine. Spread this mixture evenly over crust in pan. Top with the reserved crumb mixture (will not cover completely and that’s ok).
- Bake in preheated oven for 20-25 minutes until lightly brown on top. Remove to wire cooling rack.
- Add the water to the remaining powder sugar mixture and whisk to combine. Drizzle mixture over still warm bars.
- Allow to cool completely before cutting into bars.
Notes