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Thin Fudgy Chocolate Strippers

Yield 3 dozen (serving size: 1 bar)
Tips: Make a day in advance, and store in an airtight container. Drizzle melted chocolates onto the bars the day of the party.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 tablespoons stick margarine, softened
  • 1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 (2 1/2-ounce) jar prune baby food
  • 1 large egg
  • Cooking spray
  • 1 (1-ounce) square semisweet chocolate, chopped
  • 1 (1-ounce) square white baking chocolate (such as Baker's white baking chocolate), chopped

Nutrition Information

  • calories 65
  • caloriesfromfat 25 %
  • fat 1.8 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 1.1 g
  • carbohydrate 11.3 g
  • fiber 0.2 g
  • cholesterol 6 mg
  • iron 0.4 mg
  • sodium 48 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients in a bowl; stir well. Combine sugar and next 5 ingredients (sugar through egg) in a large bowl; beat at high speed of a mixer for 2 minutes; stir in dry ingredients (dough will be thick). Spoon dough into a 15 x 10-inch jelly-roll pan coated with cooking spray (dough will be spread thin). Bake at 350° for 13 minutes. (Do not overcook.) Let cool completely in pan. Cut into 36 bars. Place bars on wax paper.

  3. Place semisweet chocolate in a heavy-duty zip-top plastic bag; place white chocolate in a heavy-duty zip-top plastic bag. Microwave both bags at MEDIUM-LOW (30% power) for 1 minute or until chocolate is melted. Knead bags until smooth. Snip a tiny hole in corner of each bag; drizzle chocolates over bars. Let bars stand until drizzle hardens.