Now, when you hear the word “bars”, you might think “foolish health food” or “bland” or “$5 pitchers AND Tequila Tuesday”. Erase such thoughts. Well, it is Tuesday, so you may ponder tequila. But only for a moment! Then I strongly suggest you consider these sweet and salty fancy bars. A wonderful balance between nuts, grains and Mediterranean sea salt (fancy), plus chocolate, prunes and better-than-nutella…ahhhhh. They are a way back into love.
I grew up with the notion that homemade is bettermade (which is sort of ironic since my mom has never been a “from-scratch” kind of cook; Kraft macaroni & cheese with hot dogs 4 lyf). In living the cliché lifestyle of Poor College Student, however, I am surrounded by boxed items, especially baked ones. Even cookies…from a box! Eh.
One boxed baked good that I have to praise, though, is Ghiradelli Fudge Brownies. Oh man. They straddle the lines of food and sex. So chewy, so chocolatey, so moist! Yes, moist. And I am just one member of the huge fan club. A brilliant magazine called Cook’s Illustrated took notice of this popularity and investigated the decadent situation. What did they uncover? Genius science, of course, and how to remaster it into a homemade recipe. Who jumped at this greatness? Well, my mom, actually, but me too! Now I’m here to extend the invitation to you folks: perfect brownies, RSVP immediately.