TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 36 servings


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1-1/2 ounces unsweetened chocolate
  • 4 cups confectioners' sugar
  • 1/2 cup butter, cubed
  • 1/3 cup milk
  • 1-1/2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • Pecan halves


  1. In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 30 minutes.
  3. Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside.
  4. In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars. Yield: about 3 dozen.
Originally published as Swiss Chocolate Bars in Reminisce November/December 1993, p45

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