Instructions
- For the Dark Chocolate Sugar Cookie Bars:
- In a medium stock pot, add the chocolate chips, butter, and sweetened condensed milk. Heat over medium, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool for 2-3 minutes.
- Whisk in the vanilla and egg until smooth.
- Fold in the baking soda, flour, and salt until no streaks of flour remain.
- Press the dough into a 9†square baking pan lined with parchment paper and chill for 30 minutes.
- Preheat the oven to 350 and bake for 18-20 minutes. The center might look a bit underdone, but that’s ok, it will set up the rest of the way while it cools.
- Let bars cool completely while you prepare the buttercream.
- For the Chocolate Buttercream:
- In a double boiler, or a glass bowl over a small pot with some water, melt the chocolate chips until smooth. Remove from heat and let cool for 10 minutes.
- In the stand mixer bowl with the paddle attachment, beat the butter for 10 minutes, scraping down the bottom and sides of the bowl as needed.
- Once butter has lightened in color and is smooth and fluffy, slowly pour in the melted chocolate. Mix for another 3 minutes.
- Add the vanilla. Mix to combine.
- Add the powdered sugar 1 C at a time, mixing for 3 minutes on low after each addition.
- Add the heavy cream 1 TBSP at a time until you reach your desired consistency.
- Use a rubber spatula to do a final mix and get out any air bubbles.
- Spread the buttercream onto the cooled sugar cookie bars. Top with shaved chocolate *optional.
- Recipe by our friend Liz @buuckfarmsbakery
