Last week I was asked to bring in treats for one of the staffs who had won an award earlier in the year. The students asked for something ooey-gooey-caramel-chocolatey. I was a little bit befuddled about what to make because I wasn’t feeling inspired. However, when I was home with my family over Easter, I explored an old standby cookbook: Shepherd of the Valley Lutheran cookbook. In it, I came across this recipe for the Midnight Munchers, labeled as a Senior Choir favorite. And, I’m a sucker for anything that’s a favorite, so this recipe looked promising. The cookie bottom portion was thicker than I expected and the middle frosting layer was thinner than expected, but I think they turned out well. I haven’t heard negative comments from the students, at least.
1 1/2 c brown sugar, packed
1/2 c butter, softened
1 1/2 tsp vanilla
1 3/4 c flour
2 tsp baking powder
2 squares unsweetened chocolate, melted and cooled
1 can ready-to-spread caramel pecan frosting
1 c sugar
5 Tbsp butter
1/3 c milk
6 oz semi-sweet chocolate chips
In a large bowl, cream brown sugar and 1/2 c margarine together. Blend in vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, and salt; mix well. Divide dough into two parts. Stir chocolate into half of dough. Drop each dough by large tablespoonfuls randomly into greased 9×13 pan. Spread evenly. Bake at 350 degrees for 17 to 22 minutes or until golden brown. Cool. Spread filling over bars. Freeze bars for about 30 minutes.
In a small saucepan, combine sugar, 5 Tbsp margarine and milk. Boil for 1 minute, stirring constantly. Remove from heat; stir in chips until melted and smooth. Pour topping over bars. Refrigerate for 30 minutes. Store in refrigerator.