Friday, November 12, 2010

Freshly Baked Goods Friday: Nameless edition

What do you do when you’ve changed a recipe so much that the original name no longer makes sense?

Well, naturally, if you’re the Shiputzim family, you hold a contest to come up with an appropriate alternate appellation. (Try saying that five times fast…)

For instance, when I took the almonds out of a recipe called Almond Chocolate Cookie Bars and replaced them with colored sprinkles, we all submitted our favorite suggestions and then took a vote.

The winner?

No-Name Bars.

Generic yet to the point, the name tends to elicit a few raised eyebrows from our guests, but, hey, it works for us…smile_teeth

IMG_2085 IMG_2084No-Name Bars

Loosely adapted from the “Hershey’s Homemade” (1991) cookbook


  • 2/3 cup oil (i.e. 200 grams margarine במקור)
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 package chocolate chips
  • Colored sprinkles (or very coarsely chopped nuts)


Beat oil and sugars. Add egg and vanilla. Mix in flour. Press batter into greased or baking-paper-lined 9x13 pan.

Bake at 350 degrees for 30-35 minutes or until lightly browned. Remove from oven and let cool for five minutes.

Pour chocolate chips over crust. As the chocolate melts, use a spatula to spread over the entire crust. Decorate with sprinkles. Cut into bars while still warm, and then leave them to cool (and the chocolate to harden) in the pan.

!שבת שלום ומבורך


  1. I'm sure that a favorite of your kids. With sprinkles and chocolate, how could you miss? I notice all bars use similar base ingredients, though you can play around with oil vs. margarine. But what I discovered for my usual bars I make (it's essentially the same as the blondies recipes in the latest Kosher by Design, though I had it from another cookbook that was written before I was married) is that substituting all the margarine with oil detracts from the texture. So I usually do about half and half. I applied the same principle to adapting the oatmeal chocolate chip bars I make.

  2. yum, yum and more yum! thanks for our treat and baking activity idea for the weekend! :)

  3. Even with no name I am sure it is a hit!

  4. Ariella - Using half margarine and half oil sounds like an excellent compromise.

    Galit - Let me know how they come out if you decide to make them...

    Ilana-Davita - The kids enjoy them and tend to make them fairly often, because they're quick and easy.

  5. You're right--these are a lot like my toffee bars (but without the nuts). My son is not so fond of nuts, but he loves sprinkles. I may have to make him some no-name bars! Thanks for a great idea.

  6. Laura - This nut-free version was originally inspired by an allergic guest, but since some of the Shiputzim kids aren't huge nut fans anyway, the sprinkles became a permanent replacement (hence the new name).


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