Colombia El Peñol with chocolate currant bars
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Ingredients
  • 2 cups all-purpose flour
  • ½ cup lightbrown sugar, packed
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter. cold (I like to place it in the freezer for 5-10 minutes prior to using it)
  • 1 14 oz. can sweetened condensed milk
  • 2 cups bittersweet chocolate chips, divided
  • ⅔ cup black currant jam
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick cooking spray.
  2. Add the flour, sugar, salt and the cold butter into a food processor. Process until coarse crumbs are formed. Set aside 1 ½ cups of the mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake for 12 minutes or until light golden brown.
  3. Add the condensed milk and 1 cup of the chocolate chips to a small sauce pan. Over low heat stir constantly until chips are completely melted. Pour the chocolate mixture over the baked crust and spread evenly. Sprinkle the remaining crumb mixture evenly over the top of the chocolate.
  4. Drop the jam by the teaspoonful evenly over the top of the crumb mixture. Sprinkle with the remaining chocolate chips
  5. Bake for 35 minutes, until filling is set. Let cool completely in pan, and then cut into squares.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/12/13/colombia-el-penol-chocolate-currant-bars/