Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Double-nut chocolate bars




Source of Recipe


published in Chatelaine's 12/2004 issue


List of Ingredients




Base 1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) brown sugar
Pinch of salt
1/3 cup (75 mL) unsalted butter, at room temperature

Topping 1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2 eggs
1/3 cup (75 mL) unsalted butter, melted and cooled
1/2 cup (125 mL) brown sugar
2 tsp (10 mL) vanilla
300 g pkg semi-sweet chocolate chips
1 cup (250 mL) each slivered almonds and whole pecans



Recipe



1. Preheat oven to 350F (180C). Lightly butter a 9x13-inch (3-L) baking dish. For base, in a large bowl, stir 1 cup (250 mL) flour with 1/4 cup (50 mL) brown sugar and a pinch of salt until mixed. Using a fork, cut in 1/3 cup (75 mL) butter until mixture is crumbly. Turn into baking dish. (You can use the same bowl for topping.) Press evenly over bottom. Bake in centre of oven until edges are golden-tinged, about 15 minutes. Remove.

2. Meanwhile, prepare topping. In a small bowl, stir 1/4 cup (50 mL) flour with 1/2 tsp (2 mL) baking powder and 1/4 tsp (1 mL) salt. In the large bowl, whisk eggs with 1/3 cup (75 mL) butter, 1/2 cup (125 mL) brown sugar and vanilla. Stir in flour mixture, then chocolate and nuts until mixed. Spread mixture over warm base. Bake in centre of oven until topping is set and edges of base are deep golden, 16 to 20 minutes. Remove. Cool on a rack. Cut into 1-inch (2.5-cm) bars. Store in an airtight container in the fridge up to 5 days or freeze up to 2 months.