Bar cookies rich and easy


February 28, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Karen Kotloff of Baltimore was hoping to find a recipe for a layered shortbread-and-chocolate-bar cookie similar to the ones she had enjoyed at a neighborhood get-together. Lillian Seidman of Pikesville thought she might have just the recipe.

What Seidman calls "split levels" are bar cookies with a layer of shortbread followed by a rich, gooey chocolate layer, then topped with another layer of shortbread. These rich, tasty treats are very easy to make and quite pleasing.

Split-Level Bars

Makes 12 to 16 squares


8 ounces cream cheese

one 5-ounce can evaporated milk

12 ounces semisweet chocolate chips


1 1/2 cups sugar

1 cup margarine or butter

2 eggs

3 cups flour

1 teaspoon baking powder

To prepare filling: Heat cream cheese and evaporated milk in a saucepan over low heat. Add chocolate chips until melted, stirring occasionally. Set aside.

To prepare batter: Cream sugar, margarine and eggs in mixer. Blend in flour and baking powder until just mixed. Pat half of batter into a greased 9-by-13-inch baking pan. Spread chocolate filling over batter layer. Crumble the remainder of the batter on top. Bake 30 to 35 minutes at 375 degrees. Cool; cut into squares.

Per serving (based on 16 squares): 426 calories, 6 grams protein, 23 grams fat, 9 grams saturated fat, 52 grams carbohydrate, 2 grams fiber, 43 milligrams cholesterol, 179 milligrams sodium


Margaret Stronski of Monkton would like to have a recipe for a peach pie made using dried peaches.

Sandra Stonebreaker of Ocean Park, Wash., is looking for a recipe for a soft, chewy molasses cookie like those sold at Starbucks.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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