The photo of these bars on my Cookie-a-Day calendar looks like a cross between brownies and the chocolate chips bars that DotMom used to make once upon a time.
White Chocolate Fudge Bars
Preheat the oven to 350 degrees. Line a 9- by 13-inch deep pan with parchment. Sift 1½ cups all-purpose flour and ½ teaspoon baking soda together in a bowl. Melt ½ cup sweet butter and 3 ounces white chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave on low heat.
In a separate bowl, beat 2 eggs until foamy, then beat in 2 cups superfine sugar until well-blended. Stir in the melted chocolate and butter and 2 teaspoons vanilla extract.
Add the dry ingredients and spoon batter into the pan. Level the surface and sprinkle with 1.2 cup white chocolate chips and ½ cup chopped toasted hazelnuts.
Place the pan on a baking sheet and bake for 25 to 30 minutes. Remove from the oven, allow to cool in the tray for 10 minutes, then invert onto parchment on a wire tray and cool for 30 minutes. Invert onto chopping board and cut into bars. When completely cool, store in an airtight container for 5 to 7 days.