Chocolate Bars Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang on two opposite sides for easy removal; lightly grease the parchment with a little butter or nonstick spray.

Make the crust: In a medium bowl combine 1.5 cups flour, 0.25 cups granulated sugar, and 0.25 tsp salt. Cut 0.5 cups cold cubed unsalted butter into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs and holds together when pressed. Alternatively pulse in a food processor for a few short bursts.

Press and bake: Press the crumb mixture evenly into the bottom of the prepared 8x8 pan to form a compact crust. Bake for 12–15 minutes, or until the edges are lightly golden. Remove from oven and allow crust to cool slightly while you prepare the filling.

Combine chocolate and butter: In a heatproof bowl set over a small saucepan of barely simmering water (double boiler), add 1.5 cups semisweet chocolate chips and 0.25 cups unsalted butter. Stir gently until melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted.

Add condensed milk and cocoa: Once chocolate and butter are melted and smooth, whisk in 0.5 cups sweetened condensed milk and 2 tbs cocoa powder until fully combined and glossy. Make sure mixture is warm but not boiling. Stir in 1 tsp vanilla extract and 1/8 tsp salt.

Assemble: Pour the chocolate filling over the slightly cooled baked crust and use an offset spatula or the back of a spoon to spread it into an even layer, leaving a small margin at the edges if desired.

Add mix-ins: Sprinkle 0.5 cups chopped toasted nuts evenly over the chocolate layer. If using, sprinkle 2 tbs cocoa nibs or crushed toffee across the top. Lightly press the toppings into the chocolate so they adhere as it sets.

Chill to set: Allow the bars to cool at room temperature for 10–15 minutes, then transfer to the refrigerator and chill for at least 1.5–2 hours, or until the chocolate layer is firm to the touch.

Remove and slice: Using the parchment overhang, lift the chilled slab from the pan and place onto a cutting board. If desired, warm a sharp chef's knife under hot water, dry it, and make clean slices through the bars. Cut into 16 squares (4x4) or 9 larger bars (3x3). Wipe the knife between cuts for neat edges.

Serve and store: Sprinkle 0.25 tsp sea salt flakes over the bars just before serving for a contrasting finish. Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month (thaw in the fridge before serving).