A buttery shortbread crust forms the base for these chewy, chocolaty bars.
© Christina Holmes
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These have to be one of my favorite chocolate bar cookies. The crust is buttery and crunchy and the topping is fudgy and chewy and completely indulgent. I have to admit, though, that the method is not entirely my own. We tested a homey baking book many months ago that had you combine chocolate (it used semisweet chocolate chips) with sweetened condensed milk to create a sort of quick fudge. It then got combined with something else, so you lost a little of its specialness. For my bars, the fudgy filling takes center stage. I used bittersweet chocolate (the darker the better, I think!) and spread the fudge over a buttery shortbread crust. The mixture is then topped with a pecan streusel and baked. When cooled sufficiently, these cut into the most perfect little bars. I love the high ratio of chocolate to crust—the opposite of a more delicate chocolate-dipped cookie. Most cookies scream for milk, but I have coffee with these because the warmth of the coffee melts the filling, making it ridiculously decadent. SEE RECIPE »