CHRISTMAS CHOCOLATE BARS COCKAIGNE
Fifty-four 2 × 1-inch bars
If you can, make these ahead of time—the flavor improves immensely after 2 days.
Preheat the oven to 350°F. Grease a 13 × 9 × 2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
Whisk together in a medium bowl:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground allspice
Beat in a large bowl until thick and pale:
- 1 ⅓ cups packed (305g) brown sugar
- 3 large eggs
Add the flour mixture to the batter in 2 parts, alternating with:
- ¼ cup honey (80g) or molasses (85g)
Stir in:
- 1 ¼ cups mixed dried cherries, golden raisins, and chopped blanched almonds
- 2 ounces (55g) unsweetened chocolate, finely chopped
Spread the batter evenly into the prepared pan. Bake until set, about 20 minutes. Place the pan on a rack. While still warm, spread evenly with:
- Citrus Glaze made with lemon juice
Let stand until completely cool and the glaze is set, then cut into bars.