Happy 4 days after Valentine’s Day!
That’s a thing right? Well, even if it’s not I’m going to celebrate with some white chocolate heart bars.
Now…white chocolate didn’t used to be my thing. Years ago, if you’d asked if I wanted a cookie that had white chocolate in it, I would’ve socked you in your face. Ok, that’s a bit much. Maybe I just would’ve socked you in the neck. In any case, some damage would’ve have been done. Nowadays, I’m over the whole “white chocolate isn’t chocolate!” thing. Who gives a rat’s ass? If it’s good then it’s good, right?
And these bars are crazy moist and so gooooood! As in “if you eat my white chocolate heart bars, I will sock you in the neck” good. See how I flipped it? No worries, though. This recipe makes about 2 dozen 2 inch hearts, plus leftover scraps.
That should be enough to keep the violence at bay.
Recipe for White Chocolate Heart Bars
- 1 cup butter, 8 ounces
- ½ cup white chocolate, chopped, 3 ounces
- 4 eggs, beaten
- 2 cups sugar, 14 ounces
- 1½ cup flour, 6.3 ounces
- 1½ tsp vanilla extract
- ½ cup butter, 4oz
- ⅓ cup white chocolate, 2oz
- 3 cups powdered sugar, 12.6 ounces
- 2 tbsp whipping cream
- 1½ tsp vanilla
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 x 13 inch pan with parchment paper.
- Place butter and white chocolate in a microwave safe bowl and heat for 60 seconds.
- Remove bowl and stir. Heat in 30 second bursts until white chocolate is almost completely melted. Watch carefully.
- Stir until smooth.
- Add eggs to white chocolate mixture and combine.
- Mix in sugar and vanilla.
- Mix in flour until fully combined.
- Pour batter into prepared pan and smooth the surface.
- Bake for 25-30 minutes. (Mine took 30 minutes)
- Let cool.
- Frost with an offset spatula.
- Place in refrigerator for about 15 minutes or until the frosting has solidified.
- Remove from refrigerator and lift out of the pan, using the parchment paper.
- Cut heart shapes with a 2 inch cookie cutter.
- Eat leftover scraps when no one is looking.