| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Clprime2 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 1 tablespoon sifted |
|
|
all-purpose |
|
|
flour |
| 1/2 |
t |
Baking soda |
| 1/8 |
t |
Salt |
| 2 |
|
Vanilla beans, split |
| 1/2 |
c |
Unsalted butter |
| 1 |
|
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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