| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Clprime2 | 1 | servings | |
INGREDIENTS
| 1 | c | Plus 1 tablespoon sifted all-purpose |
| ; flour | ||
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 2 | Vanilla beans; split | |
| 1/2 | c | Unsalted butter |
| 1 | lg | Egg |
| 1 | c | Plus 1 tablespoon packed light brown |
| ; sugar | ||
| 3/4 | c | Toasted almonds; (or pecans), |
| ; coarsely chopped | ||
| 2 | oz | White chocolate; coarsely chopped |
| 2 | oz | Dark chocolate; coarsely chopped |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter a 6 to 8 inch square baking pan. Sift the flour with the baking soda and salt onto a sheet of waxed paper. Scrape the vanilla beans and reserve the pods and scrapings. Place the vanilla and the butter in a small saucepan and heat until melted. Beat the egg with the brown sugar at medium high speed until it resembles very loose meringue, about 3 minutes, then add melted butter. Reduce the speed, then add the flour and mix until not quite incorporated. Add the nuts and chopped chocolate; fold until well blended. Transfer the batter to the prepared pan. Bake until the top is dry and golden and a toothpick inserted in the center emerges nearly dry, about 30 minutes. Makes 15 bars. Converted by MC_Buster. Per serving: 2062 Calories (kcal); 187g Total Fat; (76% calories from fat); 33g Protein; 94g Carbohydrate; 435mg Cholesterol; 990mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 35 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0038 Converted by MM_Buster v2.0n.
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