| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Desserts | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Brown Sugar, Packed |
| 1/2 | c | Butter |
| 1 1/2 | ts | Vanilla |
| 2 | lg | Eggs |
| 1 3/4 | c | Flour |
| 2 | ts | Baking Powder |
| 1 | ds | Salt |
| 2 | oz | Unsweetened Baking Chocolate; Melted And Cooled |
| 1 | cn | Caramel Pecan Frosting, Ready To Spread |
| 1 | c | Sugar |
| 5 | tb | Butter |
| 1/3 | c | Milk |
| 6 | oz | Semisweet Chocolate Chips |
INSTRUCTIONS
BAR FILLING TOPPING Heat oven to 350 deg. Grease 13x9 inch pan. In large bowl, cream brown sugar and 1/2 cup butter. Blend in vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Divide dough into 2 parts; stir chocolate into half of dough. Drop each dough by large tablespoonfuls randomly into prepared pan; spread evenly. Bake at 350 deg. for 17 to 22 minutes or until golden brown. Cool. Spread filling over bars. Freeze bars for about 30 minutes. In small saucepan combine sugar, 5 tablespoons butter and milk. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until melted and smooth. Pour topping over bars. Refrigerate about 30 minutes; cut into bars. Store in refrigerator. 24 bars. Typos by Pat Asher. Recipe By : Chocolate Lovers II, Pillsbury Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 16:13:18 -0600 From: Pat Asher <asher@mcs.com>
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