Retro chocolate treats

Cookies and squares will be a hit with kids and kids at heart

Artisan bean-to-bar chocolate is decadent and luxurious, but sometimes you just want a simple, sweet treat that brings back memories of childhood.

Our Signature Chewy Chocolate Chip Cookies do just that — they are soft and chewy, with each cookie packed full of chocolate chips. Just like grandma used to make, but better.

Our colourful Rainbow Chocolate Chip Bars are a hit with kids and kids at heart. These nut-free cookie bars are great to have on hand to slip into a lunch box, and their rectangular shape makes them perfect for dunking in a glass of milk.

In contrast, our Chocolate Oat Squares are a little more grown up. These chewy squares have a sweet and nutty Chocolate Pecan Filling that will leave you wanting more.

RAINBOW CHOCOLATE CHIP BARS

11/2 cups (375 mL) flour

1 tsp (5 mL) baking powder

1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) butter, softened

3/4 cup (180 mL) sugar

3/4 cup (180 mL) packed golden brown sugar

2 eggs

1 tsp (5 mL) vanilla

1 cup (250 mL) miniature candy-coated chocolate pieces

1 cup (250 mL) semi-sweet chocolate chips 1/3 cup (80 mL) miniature candy-coated chocolate pieces

Combine flour, baking powder and salt in a bowl; set aside. Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy.

Beat in eggs, one at a time, until blended. Beat in vanilla. Stir in flour mixture just until blended. Stir in 1 cup (250 mL) candycoated chocolate pieces and chocolate chips.

Spoon into a greased 9x13-inch (22.5x33-cm) baking pan. Sprinkle with 1/3 cup (80 mL) candy-coated chocolate pieces. Bake at 350ºF (175ºC) for 30-35 minutes or until golden brown and a cake tester inserted in centre comes out clean. Cool completely in pan on a rack. Cut into bars. Makes 48.

Cook’s Note: The ATCO Blue Flame Kitchen used M&M’s Milk Chocolate Mini Baking Bits for the miniature candy-coated chocolate pieces in this recipe.

OUR SIGNATURE CHEWY CHOCOLATE CHIP COOKIES

31/2 cups (875 mL) flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) salt

1-1/3 cups (330 mL) butter, softened

11/2 cups (375 mL) packed golden brown sugar

1 cup (250 mL) sugar

2 eggs

1 tbsp (15 mL) vanilla

11/2 cups (375 mL) semi-sweet chocolate chips

1/2 cup (125 mL) chopped walnuts or pecans, optional Combine flour, baking soda and salt in a bowl; set aside. Using medium speed of an electric mixer, beat together butter, brown sugar and sugar until fluffy.

Using low speed, beat in eggs and vanilla until blended. Using high speed, beat until light and fluffy. Stir in flour mixture just until combined.

Fold in chocolate chips and walnuts. Drop 1 tbsp (15 mL) measures of dough 2 inches (5 cm) apart onto ungreased cookie sheets.

Bake at 375ºF (190ºC) for 11-12 minutes or until bottoms of cookies are golden. Cookies will look puffed and almost set. Do not overbake.

Let cookies stand for 5 minutes on cookie sheets. Cookies will fall upon standing. Remove from cookie sheets and cool cookies on racks. Store in an airtight container in a cool dry place for up to 3 days. May be frozen. Makes about 5 dozen.

CHOCOLATE OAT SQUARES

1 cup (250 mL) butter, softened 2 cups (500 mL) packed brown sugar 2 eggs 2 tsp (10 mL) vanilla 21/2 cups (625 mL) flour 3 cups (750 mL) quick-cooking rolled oats 1 tsp (5 mL) baking soda Chocolate Pecan Filling (recipe follows) Using medium speed of an electric mixer, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla until blended.

Combine flour, oats and soda; stir into creamed mixture. Press two-thirds of oat mixture into bottom of an ungreased 10x15inch (25x38-cm) jelly-roll pan. Spread Chocolate Pecan Filling over top. Dot remaining oat mixture on filling. Bake at 350ºF (175ºC) for 25 minutes. Chocolate filling should still look moist. Cool on a rack. Cut into squares. May be frozen.

Chocolate Pecan Filling:

11/2 cups (375 mL) chocolate chips

1 can (300 mL) sweetened condensed milk

2 tbsp (30 mL) butter

1/2 cup (125 mL) chopped pecans

1 tsp (5 mL) vanillah Combine chocolate chips, condensed milk and butter in a medium saucepan. Cook over low heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in pecans and vanilla. Cool to room temperature.