How To Cook Black-Bottom Cookie Bars

31 Aug

Having lived in the South all of my life until last year, summer has always meant unbearable heat and a few months of staying inside as much as possible. I won’t say that it doesn’t get plenty hot here in New York. It certainly does. Thankfully, though, it’s not quite as long-lived as all of the other summers I’ve known. As I write this in mid-August, it’s already feeling a little bit like fall outside.  A few weeks ago, the good folks over at Everyday Food were kind enough to send me a copy of their special summer issue. With my brand new summer attitude, I delved in and found several recipes to add to my seemingly insurmountable “to-try” pile.

These cookie bars called to me. They were practically begging to be made. So, make them I did. And a wise decision that was.

Imagine, if you will, a bar with a rich, chocolate-y bottom layer. There’s no cream cheese involved in the top layer, but the taste and texture are reminiscent of cheesecake. I can only describe it as the cousin that cheesecake actually likes. The total package is a soft, chewy, delicious treat not just for summer. This kind of goodness works in any season in my kitchen.

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One Response to “How To Cook Black-Bottom Cookie Bars”

  1. tinkerbelle86 August 31, 2011 at 9:48 am #

    im bad at baking but i enjoy the decorating. these look yummy! i did some decorating at the weekend, let me know what you think?
    http://laughteriscatching.com/2011/08/27/to-your-posts-let-the-bake-off-begin/

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