DISAPPEARING CHOCOLATE BARS
1 1/4 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
1 cup Nestle Toll House Baking Cocoa, divided use (unsweetened cocoa powder)
2 large eggs
1 large egg white
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2/3 cup and 1/4 cup Nestle Carnation Evaporated Milk, divided use
1 1/4 cups chopped walnuts
FOR THE ICING:
3 tablespoons butter or margarine, melted
1 cup sifted powdered sugar
Preheat oven 350 degrees F. Grease 13 x 9-inch baking pan.
Combine sugar, butter, 2/3 cup cocoa powder, eggs, egg white, vanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and 2/3 cup evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.
Bake for 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack.
Frost with Creamy Chocolate Icing.
TO MAKE THE CREAMY CHOCOLATE ICING:
Combine the remaining 1/3 cup cocoa powder and 3 tablespoons melted butter or margarine in medium bowl; stir well. Alternately stir in 1 cup sifted powdered sugar and the remaining 1/4 cup evaporated milk. Stir vigorously until smooth.
Makes 24 bars
Adapted from source: Nestle Toll House
1 1/4 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
1 cup Nestle Toll House Baking Cocoa, divided use (unsweetened cocoa powder)
2 large eggs
1 large egg white
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2/3 cup and 1/4 cup Nestle Carnation Evaporated Milk, divided use
1 1/4 cups chopped walnuts
FOR THE ICING:
3 tablespoons butter or margarine, melted
1 cup sifted powdered sugar
Preheat oven 350 degrees F. Grease 13 x 9-inch baking pan.
Combine sugar, butter, 2/3 cup cocoa powder, eggs, egg white, vanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and 2/3 cup evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.
Bake for 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack.
Frost with Creamy Chocolate Icing.
TO MAKE THE CREAMY CHOCOLATE ICING:
Combine the remaining 1/3 cup cocoa powder and 3 tablespoons melted butter or margarine in medium bowl; stir well. Alternately stir in 1 cup sifted powdered sugar and the remaining 1/4 cup evaporated milk. Stir vigorously until smooth.
Makes 24 bars
Adapted from source: Nestle Toll House
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Iced Lemon Thins with Lemon Glaze (Similar to Ham N Goody's Lemon Cookies)
- Kneuchen Stungle / Walnut Sticks
- Russian Tea Cookies (slice-and-bake, using cake mix, 1970's)
- What a priceless video!
- Double-Vanilla Meringue Cookies (using vanilla bean)
- Mock Girl Scout Peanut Butter Patties Cookies - Ohmygosh, these are amazing!
- Citrus Cooler Bars (with oat crust, lowfat)
- Brown Sugar-Pecan Shortbread Cookies
- Homemade Cinnamon Animal Crackers
- Applesauce Cookies (using raisins and bran flakes)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute