Trick... or treat? For the latest Chow Bella showdown, our writers whipped up a dessert reminiscent of, or incorporating, their favorite Halloween candy. Check back all week for recipes; tomorrow our critic Laura Hahnefeld will pick her favorite.
Today: Claire Lawton's Chocolate Chip Heath Bars
I've always been a huge fan of anything chocolate, but I've successfully kept my thing for toffee a secret (especially from my dentist). You can't like all the sweets, right? In any case, when I discovered the killer pairing of chocolate and toffee in a Heath Bar, I couldn't be stopped. I was so happy to put 10 of them onto the checkout conveyor belt for this recipe, it was slightly embarrassing.
Here's the recipe for a dessert using my all-time-favorite Halloween (and year-round) candy.
Ingredients: - 2 1/2 cups flour - 2/3 cup firmly packed light brown sugar - 3/4 cup butter - 1 large egg - 2 cups semi-sweet chocolate chips - 1 can sweetened condensed milk (14oz) - 8 oz of crushed Heath Bar (see what I did here, 10 was way too many ...)
Directions: 1.Preheat oven to 350 degrees and coat your 9-by-13-inch baking pan with no-stick spray. 2. In large bowl, mix flour and sugar. Cut in butter and mix. Then add the egg and mix again. 3. Stir in 1 1/2 cups chocolate chips (note: you'll have some left over). Set aside 1 1/2 cups if this mixture, and press the remaining mixture onto bottom of prepared pan. Bake for 10 minutes. 4. Pour condensed milk over partially baked crust. Set aside 1/4 cup toffee bits and sprinkle the remainder over the pan. Now sprinkle the crumb mixture you set aside earlier and the remaining 1/2 cup chocolate chips over top. 5. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut as you wish. Do not eat all at once.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.