For my second month in Secret Recipe Club I was assigned the blog Yumsilicious Bakes. With an ample amount of pink in her blog design, Avanika is a girl after my own heart. Her blog is full of sweet treats like Chocolate Overdose Cake and Snickerdoodles.
As I was pursuing her blog it happened to be time to send out another package to a soldier overseas for Operation Baking GALS so I thought one of the recipes from her site would be a perfect addition.
I decided upon Crunchy Chocolate Squares with an unusual dough containing both oatmeal and corn flakes in addition to the more typical brown sugar, butter, flour and leaveners. Topped with a thick layer of chocolate they make for a fun alternative to Scotcheroos, the oatmeal and corn flakes providing a satisfying amount of crunch. The only change I made was to double the amount of chocolate by including semi-sweet chocolate chips in the dough in addition to the thick chocolately layer on top.
I will admit I snuck a generous piece for myself and have a feeling this batch will be well received by the lucky soldier. Thanks Avanika for the delicious recipe and to Secret Recipe Club for matching us up.
Adapted from Yumsilicious Bakes, originally from Leiths Baking Bible
Yields 12 bars
-1 cup unsalted butter, room temperature
-3/4 cup light brown sugar
-1 cup all purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1 1/2 tablespoons cocoa powder
-3/4 cup old fashioned oats
-3/4 cup crushed corn flakes
-5 ounces semi-sweet chocolate chips
-5 ounces milk chocolate, chopped into small pieces
-1 tablespoon shortening
Preheat the oven to 350 degrees F. Grease and line a 11 x 7 inch pan with parchment.
In a large bowl, cream the butter and sugar together.
In a medium bowl, whisk together the flour, baking powder, baking soda, and cocoa powder. Add to the butter mixture and mix on low speed until just combined, scraping down the sides as necessary. Add in the oats, corn flakes and chocolate chips. Stir gently until the ingredients are well distributed.
Press the mixture into the prepared pan and bake for 20 minutes. Mixture will have risen slightly but will still be somewhat soft. Allow it to cool completely.
Melt the semi-sweet chocolate and shortening together either in a double boiler of slowly simmering water or using the microwave for 30 second increments at 50% power. Pour chocolate over bars and spread with a knife to even it out. When the chocolate has set, cut the bars into pieces.