| 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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