Parchment paper lining: Line the 8×4 inch baking pan with parchment paper, ensuring it extends over the edges. This makes it easier to lift the bars out later.
Press, don’t pack: Press the crust dough into the prepared pan evenly. Avoid packing it too tightly to maintain a tender texture. Use the back of a spoon or a spatula for a smooth, uniform surface.
Chill time: Freeze the bars for a minimum of 4 hours or overnight. This solidifies the layers for easy slicing and ensures a firm, set texture. Freeze the bars for another 30 minutes after adding the chocolate glaze. This final freeze sets the chocolate and ensures clean, easy-to-slice bars.
Slicing strategy: When ready to serve, use a sharp, warm knife for clean slices. You can dip the knife in some hot water to heat it. Wipe and dip the knife between cuts for neat, professional-looking bars.
Use a ripe avocado: The ripeness of the avocado will play a role in the sweetness and texture of the filling. If the avocado is ripe, it will blend easily into a delicious, super creamy fling. An underripe avocado will remain chunky.
This story originally appeared on Paleogrubs
