Cookstr.com

Chocolate Glazed Milk Chocolate Bars

Updated February 23, 2016

The seven-ounce bar of milk chocolate needed to make these rich confections is a handy size to keep for preparing S’mores, so you may want to pick up a couple of them. You can use any brand that you like: for this cookie, I’m partial to Hershey’s. Be sure to use butter, not margarine, because it really brings out the flavor of milk chocolate. You can cut these very tiny if you wish, though chocoholics would probably prefer an oversized version.

2 dozen bars

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Equipmentbaking/gratin dish

Mealtea

Taste and Texturechocolatey, rich, sweet

Type of Dishcookie

Ingredients

  • ¾ cup (1½ sticks) unsalted butter, cut into chunks
  • One 7-ounce bar milk chocolate, broken into pieces
  • ½ cup semisweet chocolate chips
  • 1½ cups sugar
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 5 eggs
  • 1¼ cups all-purpose flour
  • 1 cup milk chocolate chips
  • 1 tablespoon light corn syrup
  • 3 tablespoons unsalted butter
  • 1½ teaspoons pure vanilla extract

Instructions

Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.

TO MAKE THE BATTER:

In a heavy saucepan over low heat, cook the butter, milk chocolate, and semisweet chocolate chips until melted, stirring. Allow to cool.

In a large mixing bowl, whisk the sugar, vanilla, salt, and eggs. Add the flour and stir well.

Add the cooled chocolate mixture to the flour mixture and stir to combine.

Scrape and spoon the batter into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted into the pan comes out clean.

Cool the cookies in the pan.

TO MAKE THE GLAZE:

In a small saucepan over low heat, cook the chocolate chips, corn syrup, and butter until well blended and melted. Remove from the heat, stir in the vanilla, and cool for 5 minutes.

Spread the glaze evenly over the top of the pan and cut into 24 cookies.

Store in an airtight container, between layers of waxed paper, for up to 3 days or freeze for up to 1 month.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password