Baked Chocolate Bars

17 May

I know, I know. I’ve fallen down the retro rabbit hole.
But here’s a summer-worthy treat featured at the NY World’s Fair.

BAKED CHOCOLATE BARS
Seventeen Magazine, February 1964
2 1/2 cups sifted flour
1/2 tsp. salt
1/2 baking powder
1/2 butter or margarine
1 1/4 cups brown sugar, packed
1 egg
1 1/4 tsp vanilla
9 bars (about 1 1/2 oz. each) milk chocolate (These would have been 5 cent bars from 1964!)

Sift together flour, salt and baking powder. Set aside. Cream butter until fluffy. Gradually beat in brown sugar, then egg and vanilla. Add sifted flour mixture, stirring with a spoon until well blended. Chill dough.
Divide dough in half. Roll out one half to a 9 X 13-inch rectangle between two sheets of waxed paper. Remove one of the sheets from the dough and turn (dough-side down) into a 9 X 13-inch pan. Remove waxed paper. Arrange candy bars over dough to cover entire surface. Roll out remaining half of dough. Place on top of chocolate. Press dough against sides and corners of pan.
Bake at 375 degrees for 15 minutes.
Cool, then cut into 24 squares.
Delicious warm or cold.

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