This was one that I tried on a whim while looking for something to take to a meeting and I fell in love! I'm not sure where the name comes from but when my brother asked why they were called "smacks" I told him that was because if he took any I would smack him.
This is another company's coming recipe. This one came from the 150 Delicious Squares. I don't think I have found one in this book that I have not enjoyed. Though it probably helps that Jean Pare has the same chocolate and peanut butter obsession as me.
Now, I am usually an "omit the nuts" kind of baker, but this recipe needs the nuts for the right texture so don't skip them. I often switch them out for pecans (and actually those are pecans in the picture).
You will need:
1 1/4 cups all-purpose flour
1/4 cup cocoa
1/2 cup brown sugar, packed
1/2 cup butter or hard margarine, softened
2 large egg yolks (save the whites!)
1 tsp baking powder
1/4 tsp salt
2 large egg whites, room temperature (though mine never are...)
1 cup brown sugar, packed
2 tbsp. cocoa
1 cup chopped walnuts
For the bottom layer, mix all the ingredients together in a large bowl until crumbly. (I've often used a pastry blender to help with this, but this time I used the Pampered chef Mix 'n Chop and it seriously was the best thing ever and got the most even texture I've ever had. Just a tip.) Press into the bottom of a foil-lined 9x9inch pan. Set aside
For the top layer. Beat egg whites until frothy. Add the brown sugar 1/3 at a time, beating until stiff after each addition. Beat in cocoa to blend. Gently fold in the nuts and spread over the bottom layer.
Bake at 350ºF for about 25 minutes until golden brown. Cool before cutting. Cut with sharp knife dipped in hot water between cuts. Makes about 36 squares. Try not to eat them all yourself.
Note that the top will crack as you cut it. There is no way around it. I always line my pan with the foil so that I can lift it out of the pan, peel down the sides and cut the entire row with one slice. This makes the squares less messy and more uniform (I do that for all types of bar cookies). These can be frozen, but I prefer them fresh because the topping is just better that way.