Ho Ho Bars

knock you out barsThis recipe has been my nemesis.

My good friend Lorine first served us a batch of these yummy bars several years ago – and even shared the recipe.

I’ve been trying ever since to duplicate them – but my filling never got to the heights of fluffy wonderfulness that hers did.

Until now. 🙂

I made these beauties for our 4H Pizza Party and sent all the kids home in a sugar induced frenzy. I’m sure their moms love me.

And – considering the fact that they contain a whopping pound of butter and a full 4 cups of sugar – I’m sure that you all will love me too!

One more warning – these made a large pan – so either have a 4H Club of kids waiting to help you eat these or half the recipe!

Ho Ho Bars

Brownie Layer:

1 cup butter or margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking soda

Filling:

1 – 1/2 cup milk
5 Tablespoons flour
1 cup sugar
1/2 cup utter or margarine, softened
1 cup Crisco
2 teaspoons vanilla

Frosting:

1 cup sugar
1/2 cup butter or margarine
1/2 cup milk
1 cup chocolate chips

Start with the brownies. In a saucepan bring the butter,cocoa and water to a boil. Remove from heat and add flour, sugar, and salt, mixing completely. Add eggs, milk, vanilla, and baking soda, stirring thoroughly.

Pour into a greased 12  x 18 inch jelly roll pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.

As soon as the brownies are in the oven – start the filling by whisking the flour and milk together in a saucepan. Cook over medium heat until it forms a thick paste. Cool.

Beat the sugar, margarine, Crisco, and vanilla until creamy. Add cooled paste and continue beating on high for seven minutes – yes that’s 7 minutes.

Spread on the cooled cake and refrigerate for 1 hour.

After an hour, move on to the final step – the frosting.  In a saucepan, heat the the sugar, butter and milk to boiling. Boil 2 minutes. Remove from heat and add chocolate chips. Stir until melted and quickly pour over the filling and refrigerate.

I would recommend keeping these in the fridge – the filling just stays firmer there. I would also cut these into small bars – there’s a reason my kids have nicknamed them “Diabietic Coma Bars”!

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at At the Well, and Tuesdays at the Table over at All the Small Stuff.