Chocolate Bars
Yield
3 dozenPrep
15 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅓ | cup |
sugar substitute
dry |
* |
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
margarine
at room temperature |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 79 | ml |
sugar substitute
dry |
* |
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
margarine
at room temperature |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well.
Add margarine, eggs, vanilla and water, and mix at medium speed to blend well.
Spread batter evenly in an 11x15 inch jelly roll pan that has been sprayed with pan spray or greased with margarine.
Bake at 325℉ (160℃) for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center.
Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardended.
Cut as marked.
