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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