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1 batch
suggest servings
| 1 | cup | flour, all-purpose | |
| 2 | tablespoons | brown sugar | |
| 1/2 | cup | butter | or margarine, soften |
| 1 | cup | heath brickle bits | |
| 2 | large | eggs | |
| 3/4 | cup | brown sugar | firmly packed |
| 1 | cup | pecans | chopped |
| 1/2 | cup | coconut | flaked |
| 3 | tablespoons | flour, all-purpose | |
| 1/2 | teaspoon | baking powder | |
| 1/2 | cup | chocolate chips (semi-sweet) |
In mixing bowl, combine 1 cup flour with the 2 tb brown sugar and butter until the mix resembles coarse crumbs.
Pat onto bottom of 10x7 inch pan or a 9 inch square pan.
Bake at 350~ for 10-12 minutes until golden.
Sprinkle with brickle bits.
In mixing bowl, beat the eggs with the 3/4 cup brown sugar, pecans, coconut, 3 tb flour and baking powder.
Pour mix evenly over the brickle chips in pan.
Reduce oven temperature to 325~. Bake for 25-30 minutes, just until topping is golden.
Immediately after removing from oven, sprinkle chocolate chips over top.
Allow chips to melt. Spread over bars.
Chocolate will not cover bars completely.
Cool. Cut into bars.
| % Daily Value* | |
| Total Fat 48.0g | 73% |
| Saturated Fat 19.0g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 203mg | 8% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 4.0g | 17% |
| Sugars 8.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 17% | Vitamin C | 1% | |
| Calcium | 6% | Iron | 17% |
* 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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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
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