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Bars: Polka Dot Zebra Bars




Source of Recipe


P. Trowbridge


List of Ingredients




3/4 cup (1-1/2 sticks or 240mL) butter, softened
1 cup (240mL) granulated sugar
1 cup (240mL) firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2-1/4 cups (590mL) all-purpose flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (80mL) unsweetened cocoa powder
2 Tablespoons butter or margarine, melted
1/2 cup white chocolate chips
1 cup (240mL) semi-sweet chocolate chips

Topping:
4 ounces semi-sweet chocolate
1 Tablespoon shortening (not butter or margarine)



Recipe



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Home Cooking
Polka Dot Zebra Bars Recipe
Ingredients
3/4 cup (1-1/2 sticks or 240mL) butter, softened
1 cup (240mL) granulated sugar
1 cup (240mL) firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2-1/4 cups (590mL) all-purpose flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (80mL) unsweetened cocoa powder
2 Tablespoons butter or margarine, melted
1/2 cup white chocolate chips
1 cup (240mL) semi-sweet chocolate chips

Topping:
4 ounces semi-sweet chocolate
1 Tablespoon shortening (not butter or margarine)

Preheat oven to 375 degrees F (190 degrees C). Line a 13 x 9 x 2-inch (330mm x 230mm x50mm) baking pan with non-stick foil; set aside.

Cream butter and sugars until light and fluffy; beat in vanilla and eggs. Combine flour, baking powder, and salt, mixing well. Add to creamed butter mixture, mixing until thoroughly combined. Divide mixture in half.

Blend together cocoa powder and melted butter; stir into one half the flour mixture. Spread evenly in foil-lined pan baking pan. Press white chocolate chips into chocolate layer. Top with remaining vanilla mixture. Sprinkle with semi-sweet chocolate chips and press into dough.

Bake 25 minutes on center rack. Cool completely.

For the topping, melt 4 ounces chocolate with 1 tablespoon shortening over a double boiler until smooth. Remove from heat and cool slightly. Pour into a heavy-duty zip-top bag and squeeze out all the air before sealing. Snip a small corner from the bag and drizzle melted chocolate over the cooled bars in a zig-zag pattern. Refrigerate for about 30 minutes to set the chocolate.

Cut into bars. Store in tightly covered container outside the refrigerator.

Yield: 24 to 36 bars