| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New import |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/3 |
|
Cap unsweetened cocoa |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 3 |
tb |
Stick margarine, softened |
| 1 |
ts |
Instant espresso granules |
|
|
Or |
| 2 |
ts |
Instant coffee granules |
| 1 |
ts |
Vanilla extract |
| 1 |
|
(2 1/2-ounce) jar prune baby |
|
|
Food |
| 1 |
lg |
Egg |
|
|
Nonstick cooking spray |
| 1 |
|
(1-oz) square semisweet |
|
|
Chocolate, |
|
|
Chopped |
| 1 |
|
(1-oz) square white baking |
|
|
Chocolate, |
|
|
Chopped |
INSTRUCTIONS
Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir
well. Combine sugar, margarine, espresso, vanilla, baby food and egg in
large bowl. Beat at high speed with mixer for 2 minutes; stir in dry
ingredi- ents (dough will be thick). Spoon dough into 15xlO-inch jellyroll
pan coated with cooking spray. Bake 13 minutes. (Do not overcook.) Cool
completely in pan. Cut into 36 bars. Place bars on wax paper. Place
semisweet chocolate in heavy duty zip-top plastic bag; place white
chocolate in a heavy-duty Tiptop plastic bag. Microwave both bags at
Medium-Low (30 percent power) for 1 minute or until chocolate melts. Knead
bags until smooth. Snip a tiny hole in corner of each bag; drizzle
chocolates over bars. Allow drizzle on bars to cool, before eating. Makes 3
dozen. Note: Can be made ahead of time, and stored in airtight container.
Drizzle chocolates onto bars on the day you wish to serve them.
Per cookie: Calories 65 Fat 1.8 ~ Cholesterol~ 6 mg Sodium 48 mg Percent
calories from fat 25 percent
Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #132 by BobbieB1@aol.com on May 12, 1997
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