A while back I posted a recipe for Leckerli, which is a dense, chewy cookie bar from Switzerland. We absolutely love the texture of these and my son and I were talking about them and he mentioned he though a chocolate version would be really good (I love that he always has food ideas for me). I am not sure, but I don’t think a chocolate version of these exists, so I decided to adapt the recipe and make one.
These cookie bars are mainly honey, sugar and flour, which gives the very dense and chewy texture that is just addicting. The traditional version contains warm spices, candied fruit and nuts. We wanted a purely chocolate version…. sort of like a really dense brownie.
I removed the fruit and nuts and substituted some melted chocolate as well as mini chocolate chips and we were super happy with the results. They turned out pretty much exactly as we had hoped and this will be a recipe I make again. These chocolate leckerli have the same great texture, and a deep chocolate flavor and they are addicting.
Chocolate Leckerli
Ingredients
- 2/3 cup honey
- 1/2 cup sugar
- 1/2 cup mini chocolate chips
- 1 tbsp vanilla
- 2 cups plus 2 tbsp AP flour
- 1 tsp baking soda
- 2 tbsp water
- 1 cup mini chocolate chips
- 1/2 cup powdered sugar
- 1 1/2 tbsp water
Instructions
- Whisk the flour and baking soda until well mixed. In a small saucepan, heat the honey and sugar over medium and cook, stirring, until the sugar is dissolved. Add the 1/2 cup mini chocolate chips and stir until smoothly combined. Set aside to cool.
- After it has mostly cooled, pour the sugar mix into the flour mix with the 2 tbsp water. Mix with a baking spatula or clean hands until you have a cohesive dough. It will be very heavy and dense. Don't overmix it. Add the 1 cup of mini chips and mix them in.
- Place dough between two sheets of lightly floured parchment and roll it until it about 1/2 to 1/3 inch thick. Place on a baking sheet and wrap well with plastic wrap so it doesn't dry out. Place into the fridge for 2 days.
- After 2 days, heat oven to 400. Remove the top layer of parchment and bake for around 10-15 minutes, until it is puffed up and getting golden. Don't overcook or you will burn the chocolate.
- Move the a cooling rack and make the glaze by combining the powdered sugar and water. Cut the cookies into 3 inch wide strips and then cut into 2-3 inch pieces. Dip each piece in the glaze and place on parchment to dry. The glaze should be thin. Store in airtight container at room temp or in the freezer.