Wednesday, October 14, 2009

Cocoa Leche Bars

They're not brownies, they're not cake, but they're somewhere in between. These bars have a chocolaty milky flavor, and it doesn't get better than pairing chocolate and milk. Chocolate and milk were simply meant to be together. I've always wondered why God didn't make a cow that produced chocolate milk . . . I guess he left us a few things to figure out for ourselves so we could feel creative, like Him. Anyway! Here's the recipe:

1 ¼ cup granulated sugar
½ cup butter, softened
½ cup shortening
2/3 cup unsweetened baking cocoa
2 extra large eggs
2 teaspoons vanilla
½ teaspoon salt
1 ¼ cup all purpose flour
5 fl oz can evaporated milk
1/3 cup dark cocoa (I prefer using dark chocolate cocoa in this icing, but using regular unsweetened cocoa works as well.)
4 Tablespoons butter, melted
1 cup powdered sugar
4 Tablespoons milk
Preheat oven to 375.
In a large bowl, combine sugar, butter, shortening, cocoa eggs, vanilla, and salt. Blend ingredients until smooth. Then, alternate adding flour ¼ a cup at a time and evaporated milk; blend well.
Once mixed, pour into a greased 13x9 inch pan. Bake for 20 to 25 minutes.
Meanwhile, mix 1/3 cup cocoa and melted butter. Then, alternate adding powdered sugar and milk while mixing.
Once bars are finished baking, allow about 10 minutes to cool before frosting. The frosting will melt over the bars and firm once they cool. The bars can be served warm or at room temperature (I prefer warm, while the frosting is still gooey).

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