Tuxedo Cookie Bars

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Made with real chocolate, not powder, these handsome cookies are a winner for any chocolate lover.

 

Yields 30 bars

1h 10m 30
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Make the Cookies

  1. Preheat oven to 325 degrees Fahrenheit. Grease a 9- x 13-inch baking pan.

  2. Melt margarine and two cups chocolate chips in a small pot over low heat, stirring until smooth. Add sugar to the pot and continue to mix. Add vanilla extract, hot water, eggs, flour, and baking soda, and mix well. Cool a little and stir in remaining dark and white chocolate chips.

  3. Spread in baking pan and bake 45 minutes or until toothpick inserted in center comes out slightly moist. Cool.

  4. Cover well and refrigerate until cold. Cut into long, narrow bars to serve.

Credits

Description:

Styling and Photography by Chavi Feldman

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2 Comments

Leah Goldman •

13 x 9 is not the right size for maybe a 15 x10 cookie sheet with sides. batter is too runny for a cookies sheet . in 9 x 13 rose up too high and sides were overdone. recipe needs to be revised

Zehava Englander •

Tuxedo Cookie Bars Hi,

The batter of these bars is very runny, not like a regular biscotti recipe..

Should the patter be poured onto a cookie sheet, baked and then cut into thin rectangles or made into logs as would be regular biscotti.

Please advise asap. Thank you.

Chaia Frishman •
Reply to Zehava Englander

Hmm. I am not familiar with this recipe. it could be that it's batter like, but hardens when baked to be cut into pieces.