Author of Ed Engoron’s Choclatique, Running Press, 2011
Our customers love our Snowy White Chocolate! In fact, more customers purchase our 10-pound blocks of white chocolate than blocks of Dark or Milk Chocolate which is counter to most consumer trends. No kidding, there are days when we send out hundreds of pounds of Snowy White Chocolate. We wanted to find out why, so we inserted a questionnaire in every box of Snowy White that we shipped to see what recipes customers were making. I thought it would be fun to share some of the best of the best recipes that were sent.
If you love yummy, tart lemon bars then this recipe is one you’re going to want to make immediately. It is more or less a traditional lemon bar with the addition of Choclatique Snowy White Chocolate and White Chocolate Chips. Please use fresh lemon juice and zest—it makes a big difference.
Prep Time: 15 minutes
Bake Time: 25 to 27 minutes
Cool Time: 30 minutes
Yield: 12 bars
For the brownie:
2 tablespoons lemon zest, freshly grated
3 tablespoons lemon juice, freshly squeezed
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened (plus a little more for the pan)
1/3 cup Choclatique Snowy White Chocolate, melted
2 large eggs
1/4 cup Choclatique White Chocolate Chips
For the tart lemon glaze:
1 rounded cup powdered sugar
8 teaspoons lemon zest
4 tablespoon lemon juice
- Preheat the oven to 350 degrees.
- Butter and flour an 8 x 8-inch baking pan, shaking out the excess flour and set aside.
- Zest and juice the two lemons and set aside.
- In the bowl of an electric mixture fitted with the paddle attachment, cream the flour, sugar, salt and softened butter until combined.
- Add the melted white chocolate and continue to mix.
- In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
- Pour the egg mixture into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.
- Fold in the white chocolate chips.
- Pour into baking dish and bake for 25-27 minutes, you should start to see the edges turn a light golden brown. Do not overbake, or the bars will be too dry.
- Allow to cool completely before glazing.
- Sift the powdered sugar and whisk with lemon zest and juice.
- Spread half the glaze over the brownies with a rubber spatula and let the glaze set for about 10 minutes.
- Spread the other half of the glaze over the bars, and let it set (it will not harden like most lemon glaze bars).
- Cut into bars and serve.
ChefSecret: Lightly coat the chocolate chips with a dusting of all-purpose flour before folding in to the batter. This will prevent the chocolate chips for settling to the bottom of the bar while baking.