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24 servings
suggest servings
| bar | |||
| 1 1/2 | cups | brown sugar | packed |
| 1/2 | cup | butter | |
| 1 1/2 | teaspoons | vanilla extract | |
| 2 | large | eggs | |
| 1 3/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | dash | salt | |
| 2 | ounces | chocolate unsweetened | unsweetened, melted and cooled |
| filling | |||
| 1 | can | caramel pecan frosting | ready to spread |
| topping | |||
| 1 | cup | sugar | |
| 5 | tablespoons | butter | |
| 1/3 | cup | milk | |
| 6 | ounces | chocolate (semi-sweet) | semi-sweet chips |
Heat oven to 350F.
Grease 13x9 inch pan. In large bowl, cream brown sugar and 1/2 cup butter.
Blend in vanilla and eggs; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and salt; mix well.
Divide dough into 2 parts; stir chocolate into half of dough.
Drop each dough by large tablespoonfuls randomly into prepared pan; spread evenly.
Bake at 350F for 17 to 22 minutes or until golden brown.
Cool. Spread filling over bars. Freeze bars for about 30 minutes.
In small saucepan combine sugar, 5 tablespoons butter and milk.
Boil 1 minute, stirring constantly.
Remove from heat; stir in chocolate chips until melted and smooth.
Pour topping over bars. Refrigerate about 30 minutes; cut into bars.
Store in refrigerator. 24 bars.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 53mg | 2% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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We all know the Christmas morning routine. The parents get as much sleep as they can because they’re parents while the kids are up bright and early at about 6 a.m....
Very authentic Italian. The onion marinade with capers compliments the asparagus well.
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