Swiss Chocolate Bars Recipe

5 2
Swiss Chocolate Bars Recipe
Swiss Chocolate Bars Recipe photo by Taste of Home
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Swiss Chocolate Bars Recipe

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5 2
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg, beaten
  • 1/2 cup sour cream
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1-1/2 squares (1-1/2 ounces) unsweetened chocolate
  • FROSTING:
  • 4 cups confectioners' sugar
  • 1/2 cup butter or margarine
  • 1/3 cup milk
  • 1-1/2 squares (1-1/2 ounces) unsweetened chocolate
  • 1 teaspoon vanilla extract
  • Pecan halves

Directions

In a large bowl, combine flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Add sour cream mixture and mix well. 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 30 minutes. Meanwhile, for frosting, place confectioners' sugar in a large mixing bowl. Combine butter, milk and chocolate in a saucepan. Cook and stir just until mixture boils. Add to sugar; beat until smooth. Stir in vanilla. Allow to stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool before cutting into bars. Yield: about 3 dozen.
Originally published as Swiss Chocolate Bars in Reminisce November/December 1993, p45

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg, beaten
  • 1/2 cup sour cream
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1-1/2 squares (1-1/2 ounces) unsweetened chocolate
  • FROSTING:
  • 4 cups confectioners' sugar
  • 1/2 cup butter or margarine
  • 1/3 cup milk
  • 1-1/2 squares (1-1/2 ounces) unsweetened chocolate
  • 1 teaspoon vanilla extract
  • Pecan halves
  1. In a large bowl, combine flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Add sour cream mixture and mix well. 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 30 minutes. Meanwhile, for frosting, place confectioners' sugar in a large mixing bowl. Combine butter, milk and chocolate in a saucepan. Cook and stir just until mixture boils. Add to sugar; beat until smooth. Stir in vanilla. Allow to stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool before cutting into bars. Yield: about 3 dozen.
Originally published as Swiss Chocolate Bars in Reminisce November/December 1993, p45

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