Sand Dunes Cocoa Expresso Bars
Yield
16 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
corn oil
light, spread |
|
| 1 | cup |
sugar
granulated |
|
| ½ | cup |
cocoa powder
|
|
| 1 ½ | teaspoons |
instant coffee, espresso
or powdered |
|
| ½ | cup |
liquid egg substitute
frozen, thawed |
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
walnuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
corn oil
light, spread |
|
| 237 | ml |
sugar
granulated |
|
| 118 | ml |
cocoa powder
|
|
| 7.5 | ml |
instant coffee, espresso
or powdered |
|
| 118 | ml |
liquid egg substitute
frozen, thawed |
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
walnuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 350℉ (180℃).
Lightly spray 8-inch square baking pan with light vegetable cooking spray.
In medium saucepan over low heat, melt corn oil spread.
Add sugar and stir until well blended.
Remove from heat and stir in cocoa and espresso powder.
Add egg substitute; stir to blend.
Stir in flour and walnuts.
Spread batter into prepared pan.
Bake 25 minutes or until edges begin to pull away from sides of pan.
Cool in pan on wire rack.
Sprinkle powdered sugar over top. Cut into bars.
