Bake and Slice Chocolate Swirls
Indulge in these Bake and Slice Chocolate Swirls! Buttery dough filled with rich chocolate and topped with powdered sugar.
Equipment
- Mixing bowls
- Spatula
- Rolling Pin
- Plastic Wrap
- Baking Sheet
- Cooling rack
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 tablespoon shortening
- 3/4 cup butter at room temperature
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour measure, then sift
- Milk (as needed)
- 3/4 cup chopped walnuts or almonds (optional)
- Powdered sugar to dust on top
Instructions
- In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and shortening. Stir continuously until the chocolate is melted and the mixture is smooth. Remove it from heat and set aside to cool slightly.
- In a large mixing bowl, cream together the butter and packed brown sugar until light and fluffy. This should take about 3-5 minutes. Add the vanilla extract and salt, mixing until well incorporated.
- Gradually add the sifted all-purpose flour to the butter mixture. Mix until just combined. If the dough seems too dry, add a splash of milk to help bring it together.
- On a lightly floured surface, take half of the dough and roll it out into a rectangle about 1/4 inch thick. Repeat with the second half of the dough.
- Spread half of the chocolate filling over one rectangle of rolled-out dough, leaving a small border around the edges. If desired, sprinkle with chopped walnuts or almonds for added texture. Roll the dough tightly, starting from the edge closest to you, to form a log. Repeat with the second piece of dough and remaining filling.
- Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm. This step is crucial for maintaining the shape when slicing.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, remove the logs from the refrigerator and slice them into 1/2-inch thick rounds. Place the rounds on the prepared baking sheet, leaving space between each one. Bake for 12-15 minutes or until the edges are slightly golden.
- Allow the swirls to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Once completely cool, dust with powdered sugar for a beautiful finish.
Notes
- For a richer flavor, substitute shortening with additional butter or coconut oil.
- These swirls can be frozen for up to 3 months before baking.
- Experiment with different types of chocolate for unique flavor variations.