Condensed milk chocolate crumb bars

The shortbread layer gives the two gooey, melting chocolate a firm bottom and the extra crumble on top of the easy chocolate filling makes these quick dessert snacks a dream to bite into.

Need I say more?

If you are looking for a quick dessert made with condensed milk and chocolate to replace your brownies then give these dessert bars a try.

I promise they won’t disappoint you.

• They make the ideal snack or dessert gift to take to friends and families.
• You can make these shortbread chocolate bars a day ahead to take on picnics or a trip to the beach.
• Place them in brownie liners and serve them at birthday parties.
• These crumble bars make a quick dessert to satisfy your sweet tooth cravings.
• The chocolate crumble bars are also great for school bake sales as you need only 5 staple baking ingredients.

Making these chocolate crumb bars for the family.

I’ve made these a couple of times for my family as well as giveaways. They are always a hit.

The gooey chocolate and the crumble make them rich and over the top chocolate layers for anyone who loves loads of chocolate in their desserts.

If you are living in a humid hot country, just make sure to chill them for a few extra hours before wrapping them up as baked gifts.

Also, these are really sweet and decadent, I recommend cutting them into smaller portions.

It’s gooey and a messy eat that makes a fun sweet snack for everyone.

Save the recipe to your favourite Pinterest board!

Utensils and appliances needed.

• 9″ x 9″ square baking pan.
• Baking paper/parchment paper.
• A pastry brush.
• Knife.
• Platter or tray to cool and cut the bars.

More condensed milk desserts.

Storage- let cool, cut into preferred size and store them in an airtight container. refrigerate.

Serving- remove from fridge and let it slightly reach room temperature before serving. ext.

How to make chocolate crumb bars

The ingredients mentioned below use standard measuring cups and spoons.

14oz can condensed milk(small)

chocolate chips)

Have all the ingredients at room temperature(eggs, butter).

Line the 9″ square pan with baking paper.

Dab a little butter around the pan to secure the paper to the pan.

Add the sifted flour, butter, sugar and salt.

Lightly mix with your hand to combine all the ingredients until you have a crumbly mixture.

Avoid using movements that you would use to knead a pastry dough.

You can also use your food processor to combine and make the crumble.

Make sure to pulse a few times to obtain the crumbly mixture.

Separating the crumble mixture.

Divide the crumble in half.

I have divided the crumble equally for both the bottom layer and the top layer.

This gives me a thick crumble on top and bottom as well.

If you want less crumble on top then separate 1 cup of crumble for the top and use the rest to cover the bottom of the baking pan.

Transfer one half of the crumble to the baking pan and cover the bottom with it.

Baking the bottom layer.

Preheat oven to 170C.

While the oven preheats, press the crumble into the baking pan and cover the bottom with an even layer.

Bake for 12 minutes or until firm and golden brown.

Chocolate chips or cooking chocolate slab?

You can substitute both in exchange for the other at any time.

I have used both cooking chocolate and chocolate chips to make the filling and sprinkle them over the crumb.

If you are using a cooking chocolate slab, weigh the recommended amount and chop it into smaller pieces and then divide it in half.

Making the condensed milk chocolate filling.

Pour the condensed milk into a large microwavable bowl(preferably a glass bowl), and add half of the chocolate and vanilla into the bowl.

Microwave for 3 minutes in 1-minute bursts to avoid spillover.

Carefully remove the bowl from the microwave.

Place it on a dry surface and mix for at least 60 seconds to combine and smooth the chocolate filling mixture.

Pour the chocolate filling onto the baked crust.

Add the rest of the crumbs over the chocolate filling and then the rest of the chopped chocolate bits/chocolate chips.

Place the chocolate crumb pan and bake for 25-30 minutes or until the crumb layer on top turns golden.

Let the chocolate crumb bars cool and then refrigerate for at least 2-3 hours before cutting them into squares.

LOVE SEAFOOD? COME JOIN ME ON MY NEW SEAFOOD BLOG.

For the crust and crumb

To make the chocolate filling