This is not my recipe. I’m not sure it’s Mum’s recipe but it’s the Chocolate Dump Bars I grew up on. These bars mix up in one bowl, are spread into a 9″ x 13″ pan, and have few ingredients. If you’re in a rush, need something for snack after school, during sports’ practices, scout meetings, here’s your recipe. I like to take these fly fishing. When I need a break they’re a great treat with a cup of coffee or glass of iced tea.
I thought we’d go with one more sweet recipe before we start cooking from the outdoors again. We’ll eventually have fiddleheads, Dandelion Pesto, Japanese knotweed, and lots more wild food. I’m planning recipes for these three foods. I’ll tag along with my sister Melissa to get fiddleheads, head out to the yard for dandelion greens (did you try dandelion fritters?), and do a bit of backwoods road riding to cut knotweed. I’m really excited about the knotweed recipe. I need a big harvest to fine tune what I think is going to be a delicious treat.
So anyway, try these Chocolate Dump Bars. Enjoy them in spite of the fat and sugar, and as we say On The Fire, moderation. Enjoy a bar and go for a long walk, work in the garden, run an extra half mile, whatever it takes to work off the ingredients that make this delicious. Mum sent us out to play, sometimes with a plate of Dump Bars, cups and a pitcher of water. She had the right idea.
Chocolate Dump Bars
- 2 cups sugar
- 5 eggs
- 1 cup oil
- 2 tsp vanilla
- 1/2 cup cocoa
- 1 tsp salt
- 1 3/4 cup flour
- 1 cup chocolate chips
- Preheat the oven to 350°F
- Dump all but the chocolate chips into a bowl and mix well. Pour into a 9″ x 13″ baking pan (preferably clear glass) and top with the chocolate chips.
- Bake at 350°F for 30 minutes. Cool completely before cutting.
- dried cranberries
- walnuts or pecans
- Butterscotch chips instead of chocolate chips