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Stacked milk chocolate semolina bars with chocolate drizzle on a wooden board, cut into squares

Milk Chocolate Semolina Bars with Golden Edges

Baked semolina bars with milk chocolate folded through the batter and drizzled on top, cut into 12 squares once cool.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: European
Calories: 230
Ingredients Method Notes

Ingredients
  

Batter
  • 200 g fine semolina
  • 80 g all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 115 g unsalted butter, melted and cooled
  • 100 g granulated sugar
  • 2 eggs large
  • 180 ml whole milk
  • 1 tsp vanilla extract
Chocolate
  • 100 g milk chocolate, chopped for folding into batter
  • 50 g milk chocolate, chopped for melting and drizzling on top

Method
 

Make the batter
  1. Heat the oven to 180 C / 350 F. Line a 20x20 cm baking pan with parchment, leaving overhang on two sides.
  2. In a large bowl, whisk the semolina, flour, baking powder, and salt together.
  3. In a separate bowl, whisk the melted butter, sugar, eggs, milk, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined, no dry streaks left.
  5. Fold in 100 g chopped milk chocolate. Let the batter rest 10 minutes at room temperature so the semolina softens.
Bake and finish
  1. Pour the batter into the lined pan and smooth the top with a spatula.
  2. Bake for 25 to 28 minutes, until the edges are golden, the center springs back, and a toothpick comes out with moist crumbs, not wet batter.
  3. Cool the bars in the pan for at least 10 minutes.
  4. Melt the remaining 50 g chocolate in short bursts in the microwave or over a double boiler, stirring until smooth.
  5. Drizzle the melted chocolate over the warm bars. Let it set for 15 minutes before lifting the bars out and cutting into 12 squares.

Notes

  • Rest the batter 10 minutes before baking so the semolina has time to soften.
  • Use a bar of chocolate, not chips, for smoother melting inside and on top.
  • Cool at least 10 minutes before adding the drizzle so it doesn't slide off.
  • Line the pan with parchment, leaving overhang for easy lifting and cutting.