Flavor Trends, Strategies and Solutions for Menu Development

Miso Magic Chocolate Bars

Recipe courtesy of Chef Owen Klein
Sponsor: Ghirardelli

Servings: 8



  • 1 c unsalted butter, cubed
  • 1/3 c shiro miso paste
  • 1/3 c canned butternut squash purée
  • 2 ½ c packed light brown sugar
  • 3 eggs
  • 2 c Ghirardelli® 52% Cacao Dark Chocolate Chips
  • 2 ¾ c all-purpose flour
  • 2 ¼ tsp baking powder
  • 1 tsp pure vanilla extract
  • 1 tsp kosher salt
  • Nonstick spray, as needed

Cream Cheese Frosting:

  • 8 oz cream cheese
  • ½ c unsalted butter, softened
  • 2 tsp pure vanilla extract
  • 4 c confectioners’ sugar
  • ½ tsp kosher salt


For the Bars:

  1. Preheat oven to 350°F.
  2. Melt the butter in a microwave-safe dish on HIGH, approximately 30 to 45 seconds.
  3. In a bowl, whisk butter, miso, butternut squash, sugar and eggs until mixed thoroughly.
  4. Add Ghirardelli® chips, flour, baking powder, vanilla and salt and stir until a batter forms.
  5. Spray a 13 x 9-in nonstick baking pan with nonstick spray.
  6. Pour in batter and smooth to uniform height.
  7. Bake 35 to 40 minutes, or until a wooden skewer comes out clean. Remove bars, let cool.

For the Cream Cheese Frosting:

  1. While bars are baking, combine the cream cheese, butter, vanilla, confectioners’ sugar and salt with a hand mixer, whipping until fluffy.
  2. Top fully cooled chocolate bars with icing. Cut and enjoy.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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