Touchdown Chocolate Bars Recipe
Yield: 36 BarsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Unsifted flour,
1 cup: Sugar,
1/4 cup: Hersheys Cocoa,
1/2 cup: Cold margarine or butter,
1: Egg, beaten
1 can: Eagle Brand Sweetened Condensed Milk (14 oz, NOT evaporated milk)
2 cup: Hersheys Semi-Sweet Chocolate Chips, 12 oz
1 cup: Chopped nuts,
Directions:
Preheat oven to 350F. Combine flour, sugar and cocoa, cut in
margarine until crumbly. Add egg; mix until well blended. Reserve 1
1/2 cups crumb mixture. Press remainder evenly on bottom of greased
13x9" baking pan. Bake 10 minutes. In saucepan, combine Eagle Brand
and 1 CUP Hersheys Chocolate Chips. Over low heat, cook and stir
until chips melt and mixture is smooth. Spread evenly over prepared
crust. Add nuts and remaining 1 CUP Hersheys Chocolate Chips to
reserved crumb mixture; sprinkle evenly over top. Bake 25-30 minutes
or until center is set. Cool. Cut into bars. Store covered at room
temperature.
Prep time: 15 minutes.
Source from luhu.jp
margarine until crumbly. Add egg; mix until well blended. Reserve 1
1/2 cups crumb mixture. Press remainder evenly on bottom of greased
13x9" baking pan. Bake 10 minutes. In saucepan, combine Eagle Brand
and 1 CUP Hersheys Chocolate Chips. Over low heat, cook and stir
until chips melt and mixture is smooth. Spread evenly over prepared
crust. Add nuts and remaining 1 CUP Hersheys Chocolate Chips to
reserved crumb mixture; sprinkle evenly over top. Bake 25-30 minutes
or until center is set. Cool. Cut into bars. Store covered at room
temperature.
Prep time: 15 minutes.
Source from luhu.jp