Chocolate-Filled Pastry Bars
Soft pareve pastry wrapped around a rich chocolate center, sliced into bars and finished with chocolate drizzle.
Ingredients
Equipment
Method
Make the Pastry Dough
- Preheat the oven. Heat to 350°F / 175°C and line two large baking sheets with parchment paper.
- Mix the dry ingredients. In a very large bowl, combine the flour, confectioners’ sugar, and salt.
- Add the liquids. Add the oil and the thawed, unwhipped non-dairy whipping cream.
- Mix. Stir until a smooth, soft dough forms.
- Check the dough. It should be soft, smooth, easy to roll, slightly rich/oily, but not wet or sticky.
- Stop once combined. Do not knead it like bread.
Important: Use the Whipping Cream Unwhipped
- Thaw the 8-ounce container, then measure and use the liquid directly. Do not whip it first.
Make the Chocolate Filling
- Melt the chocolate. Melt the 4 oz semisweet chocolate gently, then let it cool for a couple of minutes.
- Mix the dry filling ingredients. Combine the flour, cocoa, confectioners’ sugar, and baking powder.
- Add the wet ingredients. Add the oil, vanilla, and melted chocolate.
- Mix to a thick paste. Stir until a very thick chocolate dough or paste forms. It should hold together when pressed.
Shape the Four Filled Strips
- Divide the pastry dough. Divide into 4 equal pieces. Keep unused pieces covered.
- Roll one piece. Roll into approximately a 12 x 7-inch rectangle.
- Divide the filling. Divide the chocolate filling into 4 equal portions.
- Add filling. Spread or press one portion of filling lengthwise over one half of the rectangle, leaving about a 1/2-inch border.
- Fold. Fold the unfilled half of dough over the chocolate-covered half.
- Seal. Press the edges together gently so the filling stays enclosed.
- Transfer. Move the long, flat filled strip carefully to the prepared baking sheet.
- Repeat. Shape the remaining three strips the same way.
Bake
- Bake. Bake at 350°F / 175°C for about 20-25 minutes.
- Begin checking. Start checking at 20 minutes.
- Look for doneness. The pastry should be lightly golden, the edges set, and the bottoms golden. Do not wait for deep browning.
- Cool slightly. Let the strips cool for about 10-15 minutes before slicing.
Cut Into Bars
- Slice while slightly warm. Using a sharp knife, cut each strip crosswise into about 10-12 bars.
- Cool completely. Transfer or leave in place until fully cool before drizzling.
Chocolate Drizzle
- Melt. Melt the remaining 4 oz semisweet chocolate.
- Thin if desired. Stir in 1 tsp oil for a smoother, thinner drizzle.
- Drizzle. Move a spoon or piping bag back and forth over the cooled bars.
- Set. Let the chocolate firm completely before stacking or storing.
Notes
Make Ahead, Storage & Freezing
- Room temperature: Store airtight for about 3-4 days.
- Refrigerator: Up to about 1 week.
- Freezer: Freeze completely cooled bars airtight with parchment between layers for up to 3 months. For the prettiest finish, freeze before drizzling, then thaw and add fresh chocolate afterward.
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