Symphony Bars

I am so appreciative of my wonderful coworkers.  Before my recent vacations I had a few stressful weeks at work.  There were a number of trauma patients and repeat admissions, and a lot of young people in the hospital.  Providing compassionate care takes a toll on employees, but in healthcare, just like many professions, the only way we get through the week is with support from wonderful people who help us paddle our boats through the rapids.

I'm long overdue for bringing baked goods to work, but I found this delicious recipe from my favorite blogger this week!  I bring you Symphony Bars, named from the melted Hershey's Symphony chocolate bars on top.  These bars taste like cookie dough and the milk chocolate is silky and smooth.  They were a hit in my office!  Enjoy!

The good stuff

Getting ready to bake the bars

Chocolate-y goodness!


Symphony Bars
Recipe from The Brown Eyed Baker


1 1/2 cups all-purpose flour
1 teaspoon baking power
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 1/2 cups light brown sugar
2 eggs
4 teaspoons vanilla extract
2 (7-ounce) symphony bars, broken into small pieces


1. Preheat oven to 350 degrees F. Line a 9x13-inch baking with foil, allowing overhang on all edges. Spray the foil-lined pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk the melted butter and brown sugar together in until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the butter mixture until just combined; do not overmix. Turn the batter into prepared pan, smoothing it into an even layer with a rubber spatula (it will be a thin layer).
4. Bake until the top is shiny and light golden brown, 22 to 25 minutes; do not overbake. Immediately after removing from the oven, sprinkle with broken up Symphony bars all over the surface and let sit for 1 minute. Using an offset spatula, begin to spread the chocolate; it will continue to melt as you spread it around. Once all of the chocolate has melted, smooth into an even layer.
5. Cool on a wire rack to room temperature. Gently touch the chocolate - if it is still soft and not set, refrigerate for 15 to 30 minutes to allow it to firm up. Remove the bars from the pan an cut into squares. The bars can be stored in an air-tight container for up to 5 days. If your home is warm, store them in the refrigerator.


They were obviously a hit...


Popular posts from this blog

Santa Fe Thunder Half Marathon 2017

December Musings

February Fascinations