Touchdown Chocolate Bars
Yield
36 barsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| ½ | cup |
margarine
or butter, cold |
|
| 1 | each |
eggs
beaten |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 118 | ml |
margarine
or butter, cold |
|
| 1 | each |
eggs
beaten |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Combine flour, sugar and cocoa, cut in margarine until crumbly.
Add egg; mix until well blended.
Reserve 1½ cups crumb mixture.
Press remainder evenly on bottom of greased 13x9" baking pan.
Bake 10 minutes. In saucepan, combine milk and 1 CUP chocolate Chips.
Over low heat, cook and stir until chips melt and mixture is smooth.
Spread evenly over prepared crust.
Add nuts and remaining 1 CUP Chocolate Chips to reserved crumb mixture; sprinkle evenly over top.
Bake 25 to 30 minutes or until center is set.
Cool. Cut into bars. Store covered at room temperature.
