Cocoa Bars Recipe
Yield: 24 BarsRecipe by luhu.jp
Ingredients:
CRUST
6 tbsp: Butter or margarine, softened
3/4 cup: C and H Powdered Sugar,
1 cup: All-purpose flour,
1 tbsp: Milk,
TOPPING
2: Eggs,
1 cup: C and H Granulated Sugar,
1/2 cup: Cocoa,
2 tbsp: Flour,
1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 tsp: Vanilla,
1/4 tsp: Almond extract, optional
1 cup: Chopped almonds or pecans,
Directions:
CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour
and milk. Spread evenly in bottom of ungreased 9-inch square pan.
Bake in 350 degree oven 10 to 12 minutes.
TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs.
Blend in vanilla and almond extract; fold in almonds. Spread over hot
baked layer; return to oven and bake 20 minutes longer. Cool; while
warm, cut into 24 bars.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Source from luhu.jp
and milk. Spread evenly in bottom of ungreased 9-inch square pan.
Bake in 350 degree oven 10 to 12 minutes.
TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs.
Blend in vanilla and almond extract; fold in almonds. Spread over hot
baked layer; return to oven and bake 20 minutes longer. Cool; while
warm, cut into 24 bars.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Source from luhu.jp
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