Strawberry Shortcake Murder

CHOCOLATE HIGHLANDER COOKIE BARS

Preheat over to 350 degrees F., rack in middle position.

1 cup softened butter (2 stick, 1/2 pound)

1/2 cup powdered sugar (make sure there’s no big lumps)

1/2 teaspoon salt

2 cups flour (no need to sift)

4 beaten eggs (just whip them up with a fork)

1 cup melted butter, cooled to room temp (2 stick, 1/2 pound)

1 cup white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup flour (don’t bother to sift)

2 1/2 cups chocolate chips (measure BEFORE they’re melted)

1/3 cup powdered (confectioner’s) sugar to sprinkle on top of the pan

FIRST STEP: Cream butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat it out in a greased 9-inch by 13-inch pan with your fingers. (That’s a standard cake pan.)

Bake at 350 degrees F. for 15 minutes. That makes the shortbread crust. Remove from oven. (Don’t turn off oven!)

SECOND STEP: Mix eggs with melted butter and white sugar. Add baking powder, salt and flour, and mix thoroughly. (A hand mixer will do the job if you’re tired of stirring.)

Melt the chocolate chips in a small double boiler, a pan over hot water on the stove, or nuke them for 3 minutes in the microwave on high. (Be sure to stir—chips may maintain their shape even after they’re melted.)

Add the melted chocolate chips to your bowl and mix thoroughly.

Pour this mixture on top of the pan you just baked and tip the pan so it covers all of the shortbread crust. Stick it back into the oven and bake it for another 25 minutes. Then remove it from the oven and sprinkle on additional powdered sugar.

Let it cool thoroughly and cut into brownie-sized bars. You can refrigerate these, but cut them before you do. (They’re pretty solid when they’re cold.)

Andrea said these were so rich, no one could eat more then one. (I watched her eat three at the wrap party.)