Name: Dream Bars
Yield: Makes 30 bars
Ingredients: 4 ounces bittersweet chocolate (64% to 66% cacao), melted; 1 cup (8 ounces) unsalted butter, at room temperature; 1/2 cup granulated sugar; 1 tablespoon water; 1 teaspoon pure vanilla extract; 2 extra-large eggs, separated, at room temperature; 2 cups unbleached all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup firmly packed dark brown sugar

Photo by Chelsea Kyle

These dream bars have made the rounds. My mother's friend Phyllis Grossman passed the recipe to my mother when I was growing up. My mother passed the recipe to me, and I have since passed it along to friends. We all make it. I have baked versions with milk chocolate and hot fudge, but the best filling by far is bittersweet chocolate. I melt the chocolate, spread it on a sheet pan and chill it, break it into shards, and press it into the dough. Then I spread a brown sugar meringue on top. I warn you—as I warn every new employee at Hot Chocolate—proceed with caution. You have to either never eat these or succumb to the fact that you will be addicted forever to Dream Bars.

Do ahead:

The bars can be baked, cooled, then refrigerated in an airtight container for up to 5 days.

Recipe notes

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