• Fat Witch Bakery White Chocolate Bars

    by Dorothy Reinhold on May 11, 2011


    Print This Post Print This Post Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    These are so good I can’t even talk about them. My mouth is stuffed full, and I would spray crumbs your way. Not pretty.

    Fat Witch Brownies cookbook from ShockinglydeliciousI made them for Mother’s Day, and I could barely contain myself until it was time to serve them Sunday. Their rich, buttery, vanilla goodness went brilliantly with fresh strawberries.

    The recipe is from a charming new book called Fat Witch Brownies: Brownies, Blondies and Bars from New York’s Legendary Fat Witch Bakery. Yet one more foodie destination to put on my wish list for a future trip to New York.

    Patricia Helding from Fat Witch Bakery

    Patricia Helding

    I pretty much want to bake every single thing in this book. Anyone up for a great summer project? All recipes are easy, and all call for a 9-inch square pan. How fabulous is that?

    Fat Witch owner Patricia Helding calls these White Chocolate Bars, but how about if we call them Whiteys, for short?

    A quick visual tutorial

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Batter goes into prepared pan lined with foil.

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Start spreading the thick batter around.

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Get it all the way to the edges.

    Offset spatula

    An offset spatula makes the job easy.

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Baked and out of the oven.

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    The top will be bumpy and deliciously light brown

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Using the foil overhang, lift out the whole cookie block.

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Peel the foil off and put the cookie block on a cutting board.

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Cut into bars. Suit yourself as to size, but these are rich!

    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

    Shall we cut to the chase and call these Whiteys for short?

    Recipe: Fat Witch Whiteys

    • 3/4 cup high quality white chocolate chips (or 6 ounces good quality white chocolate, coarsely chopped)
    • 5 tablespoons unsalted butter
    • 2 eggs
    • 1 cup sugar
    • 1 teaspoon vanilla extract (I used Penzey’s Double-Strength Vanilla, for a double dose!)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup unbleached flour

    Heat oven to 350 degrees.

    In a small saucepan over low heat, melt the butter. When it has melted, turn the heat off and add the chocolate chips or chunks. Allow to sit for a couple of minutes, then stir; you will see that the chips have begun to melt from the heat of the butter. Keep stirring until smooth. Set pan aside off the hot burner to cool for a couple of minutes.

    Prepare a 9-inch square baking pan. I lined mine with foil and let the sides overhang, so I could remove the entire cookie-block at one time. Or you could grease and flour the pan; your choice.

    In a mixing bowl, beat the eggs, sugar and vanilla together, until smooth. Add the cooled white chocolate mixture, baking powder and salt, and mix until well combined. Add the flour and stir in until well combined and no trace of the dry ingredients remains.

    Spread the batter evenly into the prepared pan. An offset spatula works well for this.

    Bake for about 25 minutes or until the top is light brown and cracked. Turn off the oven, leaving the pan inside for 8 more minutes. After that time, a toothpick inserted in the center should come out clean or with only crumbs, not batter, on it.

    Remove pan from oven and let cool on a rack for 1 hour. If you have used foil, as I did, simply lift the whole cookie-block out, peel off and discard the foil, and cut into bars.

    Makes 20-24 bars. (She thinks it makes 12-18 bars, but I think it is extremely rich, and needs to be cut into smaller bars for home eating.)

    Source: Ever so slightly adapted from Fat Witch Brownies: Brownies, Blondies and Bars from New York’s Legendary Fat Witch Bakery, by Patricia Helding; Rodale; $22.50.


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    Fat Witch Bakery White Chocolate Bars from Shockinglydelicious

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