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pread it evenly. Pop it into the oven for 10 minutes to give it a bit of a head start.
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Step 4: Make the Lava Center
While the base is baking, melt the chocolate chips and sweetened condensed milk together over low heat (or microwave in 30-second bursts, stirring each time). Stir in the espresso powder and a pinch of sea salt. This is your gooey lava layer—do not taste too much or you’ll be out of filling 😅
Step 5: Assemble & Bake Again
Pour the lava filling over the partially baked base. Gently spoon or dollop the remaining batter on top. It won’t fully cover the filling—that’s okay! You want some lava to peek through.
Bake for 25–30 minutes more, until the top looks set but still has a soft jiggle. The edges will be firm, but the center should be irresistibly squishy.
Step 6: Cool (If You Can Wait)
Let the bars cool for at least 30 minutes to firm up slightly before cutting. If you want a true lava experience, dig in while it’s still warm. For cleaner cuts, chill them a bit and warm up individual pieces when serving.
😍 Tips & Tricks:
- Add-ins? Chopped nuts, caramel swirls, or a sprinkle of flaky sea salt on top = next level.
- Serving idea: Warm with a scoop of vanilla ice cream and a drizzle of chocolate syrup. You’re welcome.
- Storage: Keep in an airtight container at room temp for 3 days—or refrigerate for up to a week (if they last that long).
Final Thoughts:
These Squishy Chocolate Lava Bars are more than just dessert—they’re a whole mood. Whether you’re treating yourself after a long day or showing off at a potluck, these bars never disappoint.
Just don’t say we didn’t warn you… they will disappear fast. 🍫🔥💕
Want a printable version or a video walkthrough for this recipe? I got you! Just say the word.
