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LOTSA BARS




Source of Recipe


King Arthur Flour


Recipe Introduction


As in, this one recipe makes 4 1/2 dozen 2-inch bars, sufficient to adequately fill two paper plates destined for two different events: sports award banquets, music recitals, school play cast parties, church suppers, name your favorite potluck. You can use the following chocolate chip cookie dough recipe, or use your own favorite, if you prefer; just be sure it includes at least 2 1/4 cups of flour, and yields about 3 pounds of dough, otherwise it won’t be sufficient to fill its rather large pan.


List of Ingredients




CHOCOLATE CHIP COOKIE DOUGH

12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter
1 1/4 cups (10 ounces) firmly packed light brown sugar
1/4 cup (2 1/2 ounces) light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon espresso powder (optional)
1 large egg
2 1/4 cups (9 1/2 ounces) unbleached all-purpose flour
2 cups (12 ounces) semisweet or bittersweet chocolate chips
1 cup (4 ounces) diced walnuts or pecans

TOPPING

3 ounces unsweetened baking chocolate
1 can (14 ounces) sweetened condensed milk
1 teaspoon espresso powder (optional)
1 teaspoon vanilla
1 cup (4 ounces) diced walnuts or pecans

Recipe



DOUGH: In a large bowl, beat together the butter, sugar, corn syrup, vanilla, baking powder, salt, baking soda, and espresso till fairly smooth. Beat in the egg, then blend in the flour, chocolate chips, and nuts.

Lightly grease a 13 x 18-inch half-sheet pan (or similar size pan; you can go as small as 9 x 13-inch, but the bars will have to bake about 50 percent longer). Spoon the batter onto the pan, wet your fingers with water, and press the dough into the bottom of the pan. You may think there’s not enough dough to cover the pan; there is. Just keep pushing at it with your wet fingers, you’ll get there.

TOPPING: Over very low heat on a burner, or in the microwave, heat the condensed milk and unsweetened chocolate, stirring till the chocolate is melted. Stir in the espresso powder and vanilla. Pour this mixture over the dough in the pan, spreading it to cover with a spatula. Sprinkle with the diced nuts.

BAKING: Bake the bars in a preheated 350°F oven for about 20 to 22 minutes, till a sharp knife poked into the center reveals crust that’s cooked all the way through. Remove the bars from the oven, and cool completely. Cut into 2-inch squares. Yield: about 4 1/2 dozen bars.

Nutrition information per serving (1 bar, made with espresso, 54g): 147 cal, 9g fat, 2g protein, 2g complex carbohydrates, 14g sugar, 12mg cholesterol, 60mg sodium, 106mg potassium, 35RE vitamin A, 1mg iron, 42mg calcium, 62mg phosphorus, 6mg caffeine.