Sep 12, 2012
Very Chocolate Streusel Bars & New Pottery
Look at this gorgeous piece of new pottery from Vitrified Studio, that is now mine (all mine)! Oh, and the chocolate streusel bars that are in it are pretty cool too.
In all seriousness though, I love this new serving bowl. Shelley Martin, the incredibly talented artist behind Vitrified Studio, was kind enough to host a generous giveaway a few weeks ago. And guess who won....?!
I was so excited, I practically ripped it open when it came in the mail (actually that's exactly what I did). Her handmade ceramics are simply beautiful. Thank you so much Shelley! Go check out her shop here.
And now onto these delicious chocolate streusel bars...
These photos have been sitting in my Lightroom catalog for a week, work/life in general has been very busy, but alas, I'm excited to share this recipe with you all.
These bars are the perfect fix when you're looking for something sweet. The bottom chocolate streusel layer is a wonderfully crumbly & chocolate-y base for the next layer that resembles cheesecake. Then top it off with some left over streusel and there you go, very chocolate streusel bars. How easy and delicious can it get?
Very Chocolate Streusel Bars
1 3/4 cups flour
1 1/2 cups powdered sugar
1/2 cup cocoa
1 cup (2 sticks) butter, softened
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
2 teaspoons vanilla
Preheat oven to 350 degrees. Combine flour, powdered sugar and cocoa in large bowl. Cut in butter until crumbly.
Set aside 1 cup crumb mixture and press remaining dough firmly in greased, floured 9x13-inch baking pan. Bake for 15 minutes.
Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla and mix well. Pour over prepared crust.
Sprinkle reserved crumb mixture over cream cheese mixture. Bake for 25 minutes or until bubbly.
Cool and refrigerate. Cut into bars and store in covered container. Makes 12-14 bars.
(I topped mine with some shredded coconut as well!)