| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | Choco2 | 1 | servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/3 | c | Icing sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 3/4 | c | Unsalted butter; cold, cubed |
| 1 | ts | Vanilla |
| 1 | ts | Cold water |
| TOPPING | ||
| 3 | oz | Unsweetened chocolate; chopped |
| 1/3 | c | Unsalted butter |
| 3/4 | c | Packed brown sugar |
| 1 | Egg | |
| 3/4 | c | Corn syrup |
| 1 | ts | Vanilla |
| 3 | c | Pecan halves |
INSTRUCTIONS
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side. Lightly grease foil. In food processor or bowl, combine flour, sugar and cocoa. Add butter, vanilla and water; pulse or cut in with pastry blender until fine crumbs form. With fingers, knead portions into balls of dough; pat into prepared pan. Bake in 350F 180C oven for 20 minutes. Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt chocolate with butter; remove from heat. Whisk in sugar, then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour over base, spreading evenly. Bake for 20-25 minutes longer or until filling is just set. Let cool completely in pan on rack. Refrigerate until firm. With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into squares. [Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.] 48 bars for $12.55 CDN [Apr 95] Per bar: about 140 calories, 1 g protein, 10 g fat, 13 g carbohydrate Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: blissful Bites" Recipe by: Paul A. Meadows" <ag441@ccn.cs.dal.ca> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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