Chocolate Chocolate Chip Bars GF

No, this is not a typo! You are using chocolate chips in two different ways in this recipe. And I’ve got a secret shhh 🤐 🤫. It’s reasonable to wonder how I get taste testers for new Passover recipes. People tend to look at you a little horrified (not on Passover proper when they look endlessly for goodies but beforehand) when you offer a Pesach goodie and say, it’s really good! It tastes like during the year when you’re baking with flour. Jewish comics have a good time with this too. In any event, I did what any reasonable cook/baker in my shoes would do, I simply didn’t mention it and served it as dessert to a whole bunch of people for two separate Shabbat meals. After all, I firmly believe that if you know it’s KLP you will be prejudiced against it. It was a really good idea on my part cuz what the general consensus was, it’s so delicious! really rich and good. Hmmm maybe I’ll have just a bit more. Warning, it is very rich. I served it in thinner bars than pictured and then people went back for more so that speaks for itself. It’s really easy to put together and a nice recipe you can serve any time. Also, yup yup, you can successfully freeze it but I recommend cutting into bars and then freezing.

Just so’s ya know, some of the ingredients pictured below are not Kosher for Passover (remember, this is a pre-Passover baked good), (like the salt and baking powder) but since it doesn’t affect the outcome and the critical ones are, you are getting a proper recipe, no worries.

So gather your ingredients

K. Take a large bowl and add the almond flour, potato starch (NOT potato flour, this is a completely different ingredient and your recipe will not turn out properly if you use it – ( a note to my Israeli audience. This is a source of confusion to you since in Hebrew, it’s called קמח תפוחי אדמה which translates to potato flour but is actually potato starch, just as here corn starch is called cornflour, so this is not addressed to you, stick to your bags of bright white potato starch, קמח תפוחי אדומה), sugar, vanilla sugar, salt (doesn’t need to be Himalayan – it’s what I had to hand, regular salt is fine) and cinnamon and mix up together till combined.

Then add the chocolate chips into the dry mixture and stir together.

Then add the eggs and the oil to the mixture.

And stir together. The initial dough it forms will look crumbly, like so

Don’t let this worry you, that just how this cookie crumbles (forgive me, I had to). But seriously, use your hands (I use gloves) and get in there squishing the ingredients together (think play dough for adults) until a smooth dough is formed

Don’t be tempted to add more oil, it’s not needed if you work the dough properly. Good. Onward.

Take a 9 x 13 inch (23 x 33 cm) pan and line with parchment paper. Scoop out the dough from the bowl onto the parchment like so

and using your hands, flatten dough down and out into pan and in the corners

Place pan in preheated oven and bake for about 18-23 minutes or till golden brown and a wooden toothpick comes out clean. While bars are baking, have at the ready your chocolate chips and coconut oil.

Check on bars, remove from oven when ready and place on firm surface and immediately pour chocolate chips and coconut oil on top of hot bars.

spread more or less evenly over baked bars and place back in oven for about 1-2 minutes. Remove from oven, chocolate will look melty

Take a spatula or a knife and spread all over surface of bars

Let cool completely. Wait until chocolate topping hardens.

Ummm, don’t notice that little missing square there, no kitchen workers ate a piece, just sayin’. Now cut those yummy confections into the size bar you want. Since as I’ve mentioned, it’s rich in taste, you can cut them skinnier if you choose, just be aware that they may clamor for more. Rich and delicious.

Chocolate Chocolate Chip Bars GF (Passover)

3 1/2 cups (400 grams) firmly packed blanched almond flour 

1/2 cup (70 grams) potato starch, the bright white powder (NOT potato flour, this is a completely different ingredient and your recipe will not turn out properly if you use it) *

1 cup (200 grams) white granulated sugar

2 packets vanilla sugar or 2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 tsp baking powder 

3 eggs

4 tablespoons oil

3/4 cup (127.5 grams) chocolate chips

Topping

1 1/2 cups chocolate chips ( 270-280 grams) chocolate chips

1 teaspoon coconut oil

Preheat oven to 350F/180C.

Line a 9 x 13 inch (23 x 33 cm) pan with parchment paper.

Place almond flour and potato starch in large bowl and add vanilla sugar, salt, cinnamon and baking powder and stir well together. Add chocolate chips and combine. Add eggs and oil to bowl. Stir well. Dough may be crumbly. You should not need more oil – using your hands (I use gloves) squeeze dough together until it’s well combined and a soft dough is formed. It starts off crumbly but once you work the dough it should be fine and smooth.

Using oiled hands or oiled gloves, pat dough into lined pan evenly.

Bake 18-23 minutes or until golden brown and a wooden toothpick comes out clean. Remove from oven and shake the additional chocolate chips and coconut oil on top of the whole pan as evenly as possible and place back in oven for about 1-2 minutes. When you remove the pan from the oven the chocolate chips will look melty. Take a spatula or knife and swirl all over the top to coat the whole pan of cookies. Let cool. Let finish cooling completely before serving. Chocolate will harden. Cut into bars.

*For my people in Israel, a note. In Hebrew, potato starch is קמח תפוחי אדמה that is what you want!