Chocolate Fancy Japs: A Nostalgic Treat

My grandmother, a woman whose kitchen was always filled with the comforting aroma of baking, had a small, worn recipe book. Tucked between her famous shortbread and legendary lemon bars was a handwritten recipe for “Chocolate Fancy Japs.” The name alone always made me giggle, but the taste – a rich, chocolatey, buttery bite of pure bliss – kept me coming back for more. They were simple, unassuming, and utterly addictive, a testament to the magic of classic, no-fuss baking. Making these today brings back a flood of happy memories of afternoons spent in her warm kitchen, coated in cocoa powder and sneaking tastes of melted chocolate.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes (chill time)
• Total Time: 20 minutes + chilling time
• Yields: 16 2×2″ squares
• Serves: 16
• Dietary Type: Not Gluten-Free

Ingredients

• 1/2 lb shortbread cookies
• 1/2 cup (1 stick) butter or margarine
• 2 tablespoons Dutch-processed cocoa powder
• 1 tablespoon golden syrup or light corn syrup
• 1 tablespoon sugar

Icing

• 1/4 lb (4 ounces) chocolate (semi-sweet or milk, your preference)
• 2 tablespoons milk
• 1/4 cup (1/2 stick) butter or margarine

Optional Decoration

• Sprinkles/jimmies
• Silver dragées
• Mini-M&Ms

Equipment Needed

• 8×8 inch square baking dish
• Butter knife or offset spatula
• Mixing bowls
• Small saucepan

Instructions

1. Begin by preparing the base. Crush the shortbread cookies. Don’t pulverize them into a fine powder; you want some texture. A good method is to place the cookies in a large zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. Alternatively, you can use a food processor, but be careful not to over-process. The goal is to achieve a crumbly consistency.
2. In a mixing bowl, combine the crushed shortbread with the Dutch-processed cocoa powder. Ensure the cocoa is evenly distributed throughout the cookie crumbs. This will give the base a deep chocolate flavor.
3. In a small saucepan over low heat, melt the butter (or margarine), golden syrup (or light corn syrup), and sugar. Stir constantly to prevent burning and ensure the sugar dissolves completely.
4. Once the butter mixture is melted and smooth, remove it from the heat. Gradually add the biscuit/cocoa mix to the melted butter mixture, stirring continuously. It’s crucial to add the dry ingredients slowly to prevent lumps from forming. Mix thoroughly until all the crumbs are evenly coated and the mixture forms a cohesive mass.
5. Butter an 8×8 inch square baking dish. This will prevent the bars from sticking and make them easier to remove later.
6. Press the chocolate-shortbread mixture firmly into the prepared baking dish. Use the back of a spoon or a spatula to create an even, compact layer. The firmer you press, the more cohesive your bars will be.
7. Leave the base to cool completely. While the base is cooling, prepare the icing.
8. For the icing, melt the chocolate, milk, and butter (or margarine) in a double boiler or a heatproof bowl set over a saucepan of simmering water. Ensure the bottom of the bowl doesn’t touch the water. Stir gently and continuously until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, you can melt the ingredients in the microwave in 30-second intervals, stirring in between, until smooth.
9. Once the icing is ready, spread it evenly over the cooled cookie base. Use a butter knife or an offset spatula to create a smooth, uniform layer of chocolate.
10. While the icing is still wet, decorate with your choice of toppings: sprinkles, jimmies, silver dragées, mini-M&Ms, or any other confectionery decorations you desire. Get creative!
11. Refrigerate the bars for at least an hour, or until the icing is set and firm. This will make them easier to cut and handle.
12. Once chilled, cut the bars into squares. A warm knife will glide through the chocolate more easily, creating cleaner cuts.

Expert Tips & Tricks

• For an even richer chocolate flavor, use dark chocolate with a high cocoa content in the icing.
• If you prefer a softer base, don’t press the shortbread mixture too firmly into the pan.
• To prevent the chocolate from seizing while melting, make sure there’s no water in the bowl or the chocolate itself.
• If you’re short on time, you can use store-bought chocolate frosting instead of making your own. Just make sure to heat it slightly to make it spreadable.
• For a festive touch, add a pinch of sea salt to the top of the icing before it sets. The salt will enhance the sweetness of the chocolate and add a delightful contrast in flavor.

Serving & Storage Suggestions

Serve these Chocolate Fancy Japs chilled or at room temperature. They are a delightful treat on their own, or paired with a cup of coffee or tea. Store any leftovers in an airtight container in the refrigerator. They will keep for up to a week. For longer storage, you can freeze the bars for up to a month. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. Thaw them in the refrigerator before serving.

Nutritional Information

(Note: These values are estimates and may vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	193 kcal	N/A
Total Fat	16g	24%
Saturated Fat	9g	43%
Cholesterol	26mg	8%
Sodium	130mg	5%
Total Carbohydrate	14g	4%
Dietary Fiber	2g	6%
Sugars	3g	N/A
Protein	2g	4%

Variations & Substitutions

• Gluten-Free: Use gluten-free shortbread cookies as a base. Many excellent gluten-free shortbread options are available in stores.
• Vegan: Substitute vegan butter (or margarine), vegan chocolate, and plant-based milk for the dairy ingredients. Ensure the shortbread cookies are also vegan-friendly.
• Nutty: Add chopped nuts (such as walnuts, pecans, or almonds) to the shortbread base or sprinkle them on top of the icing for added texture and flavor.
• Peanut Butter: Swirl peanut butter into the melted chocolate icing for a decadent peanut butter chocolate treat.
• Mint Chocolate: Add a few drops of peppermint extract to the melted chocolate icing for a refreshing mint chocolate flavor.
• Spiced Chocolate: Incorporate a pinch of cinnamon, nutmeg, or cardamom into the shortbread base or the melted chocolate icing for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to use Dutch-processed cocoa powder?
A: Dutch-processed cocoa powder has a smoother, less acidic flavor compared to natural cocoa powder, which complements the sweetness of the other ingredients. It also contributes to a darker, richer color.

Q: Can I use a different size baking dish?
A: Yes, but keep in mind that the thickness of the bars will be affected. If using a larger dish, the bars will be thinner, and if using a smaller dish, they will be thicker. Adjust the chilling time accordingly.

Q: What if I don’t have golden syrup or light corn syrup?
A: You can substitute honey or maple syrup, but be aware that this will slightly alter the flavor of the bars.

Q: How can I prevent the shortbread base from crumbling when cutting the bars?
A: Press the shortbread mixture firmly into the baking dish and chill the bars thoroughly before cutting. Using a warm knife can also help to prevent crumbling.

Q: Can I add other mix-ins to the shortbread base?
A: Yes, you can add other mix-ins such as chopped nuts, dried fruit, or chocolate chips to the shortbread base for added flavor and texture.

Final Thoughts

These Chocolate Fancy Japs are more than just a recipe; they are a connection to the past, a reminder of simpler times, and a celebration of the joy of baking. I encourage you to try this recipe and create your own memories with this classic treat. Feel free to adapt it to your preferences and share your creations with loved ones. Don’t hesitate to experiment with different flavors and toppings to make it your own. And most importantly, enjoy the process! Perhaps pair these with a glass of cold milk or a rich cup of dark roast coffee. Whatever you choose, you’re in for a real treat!