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