CHOCOLATE CHIP CAKE BARS

10 MINS. PREPARATION - 35 MINS. COOKING

Serves 6

INGREDIENTS

Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
Put the McVITIE’S DIGESTIVES^© in a plastic bag and crush with a rolling pin. Combine the McVITIE’S DIGESTIVES^©, flour, baking powder and salt in a mixing bowl.
In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.
Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low. Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely and cut into bars before serving.

Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
Put the McVITIE’S DIGESTIVES^© in a plastic bag and crush with a rolling pin. Combine the McVITIE’S DIGESTIVES^©, flour, baking powder and salt in a mixing bowl.
In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.
Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low. Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely and cut into bars before serving.