| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | c | WATER |
| 10 | lb | COOKIE MIX SUGAR #10 |
| 2 1/4 | lb | CHOCOLATE CHIPS; 12 OZ |
| 1 | MINUTES. DO NOT OVERMIX. |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. MIX TO COMBINE MIX AND SODA. ADD 2 CUPS WATER, BEAT AT MEDIUM SPEED 2. ADD CHOCOLATE CHIPS; MIX UNTIL EVENLY DISTRIBUTED. 3. SPREAD APPROXIMATELY 6 LB 9 OZ DOUGH INTO EACH WELL-GREASED SHEET PAN. 4. BAKE 25-30 MINUTES. IF CONVECTION OVEN IS USED BAKE AT 325 F.20 TO 25 MINUTES ON LOW FAN, CLOSED VENT OR UNTIL LIGHTLY BROWNED. 5. CUT 6 X 18 WHILE STILL WARM. NOTE: FOR CHOCOLATE CHIP NUT BARS, ADD 1 LB 8 OZ CHOPPED PECANS OR WALNUTS IN STEP 5. Recipe Number: H02003 SERVING SIZE: 2 BARS From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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