Friday, April 15, 2011

Berry Chocolate Cobbler Bars

Since we were grilling this weekend and the weather finally felt like Spring, I wanted to make a nice summery dessert. Cobbler came to mind immediately, which morphed to cobbler bars (more portable). I found a recipe for blueberry crumb bars, but blueberries aren't really my thing. Plus, it seemed like it was missing something. What else? Chocolate.



So the mixed berry dark chocolate cobbler bar was born. Cobbler crumb crust, blackberries, raspberries, and strawberries, with a layer of 72% dark chocolate to take them from simple dessert to crack.

I cannot stop eating these things. After eating a cheeseburger and a bratwurst on Saturday night, I'm pretty sure I had 5 of these bars. No joke.



I didn't even have a chance to take a photo until the pan was 3/4 gone. I may have a problem. Those berries just taste so damn good with that chocolate.

Speaking of which, I love how in the UK and Ireland (and maybe the rest of Europe - does anyone know?), they call mixed berry-flavored things "Fruits of the Forest." It just sounds so magical.

Berry Chocolate Cobbler Bars

1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup butter (room temperature)
1 egg
1/4 teaspoon salt
1 teaspoon "pumpkin pie spice" (or any combination of cinnamon, nutmeg, clove and/or allspice)
3 cups berries of your choice (I used frozen "berry medley" from Trader Joe's)
1/2 cup white sugar (for fruit filling)
3 teaspoons cornstarch
3-4 ounces dark chocolate

Preheat the oven to 375 degrees F. Grease a 9x13 inch pan.

In a large bowl, stir together 1/2 cup white sugar, 1/2 cup brown sugar, 3 cups flour, and baking powder. Mix in salt and spices. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar and cornstarch. Gently mix in berries. Sprinkle the blueberry mixture evenly over the crust.

Finely chop (or food process) dark chocolate. Sprinkle chocolate over berry layer, and top with the remaining dough.

Bake in preheated oven for 40 minutes, or until top is slightly brown. Cool completely before cutting into squares. (Speed this part up in the fridge if in a rush.)

Turns out I've had other run-ins with fruits of the forest and chocolate. See this post on mini mixed-berry and Nutella tarts.

2 comments:

  1. En Español, "frutas del bosque." And these seem a lot like my chocolate-raspberry tart, made portable.

    ReplyDelete
  2. So multicultural. They were similar to your tart, although the crumbly crust was different (and delicious).

    ReplyDelete

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