Swiss Chocolate Squares with Icing Recipe (Sheet Cake Bars)
This Swiss chocolate squares recipe is a simple sheet cake baked in a pan and finished with a warm, pourable icing. The malzemeleri are straightforward; in the nasıl yapılır steps you’ll mix a quick batter, bake it, then whisk the icing on the stove and pour it over the hot cake. Slice into neat squares for an easy bar-cookie style dessert.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175–180°C). Grease a rimmed sheet pan or line it with parchment so the bars lift out easily.
Warm the liquid base
In a saucepan, heat the water with 1/2 cup butter and 1 1/2 cups margarine until the fats melt and the mixture is hot. Take it off the heat.
Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking soda, and salt to evenly distribute everything.
Make the batter
Pour the hot mixture into the dry ingredients and stir until smooth. Add the eggs one at a time. Stir in the sour cream to get a fluid, even batter.
Bake
Spread the batter in the pan. Bake for about 25 minutes, until a toothpick comes out clean or with a few moist crumbs. While it bakes, start the icing.
Cook the icing
For the icing, warm 1/2 cup butter, 6 tbsp margarine, and the milk in a saucepan. When it’s steaming and close to a simmer, lower the heat and whisk in powdered sugar gradually. Stir in vanilla and whisk 2–3 minutes until glossy and pourable.
Finish and slice
As soon as the cake comes out, pour the warm icing over the top. Sprinkle with pecan halves if using. Let it set briefly, then cut into squares.
Serve
Serve once slightly cooled. Keep covered at room temperature; the squares usually slice more neatly after they rest a bit.