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1
Combine 3/4 cup butter, egg yolks and vanilla extract in large bowl.
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2
Divide dough in half.
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3
Add cocoa packet and remaining 1 tablespoon butter to half the dough.
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4
Roll out yellow dough between two pieces of waxed paper into 6 inch square.
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5
To assemble, place one strip chocolate dough on plastic Brush edge with beaten egg.
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6
Place one strip yellow dough next to chocolate dough.
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7
Brush edge with egg.
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8
Repeat with a second chocolate strip, egg and a second yellow strip to make first row.
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9
Brush top of row with egg.
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10
Prepare second row by stacking strips on first row, alternating yellow over chocolate strips.
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11
Brush edge and top of each strip with egg.
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12
Repeat for third row to complete one checkerboard bar.
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13
Repeat with remaining strips to make second bar.
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14
Cover with plastic wrap.
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15
Refrigerate 1 hour or until firm enough to slice.
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16
Preheat oven to 350'F.
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17
Grease baking sheets.
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18
Cut checkerboard bars into 1/4 inch slices.
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19
Place 2 inches apart on greased baking sheets.
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20
Bake at 350'F.
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21
for 7 to 9 minutes or until edges are light golden brown.
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22
Cool 1 minute on baking sheets.
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23
Remove to cooling racks.
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24
Cool completely.
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25
Store in airtight containers.
