Yield: 1 Servings
|2 cups||Bisquick baking mix|
|2 teaspoons||Ground cinnamon|
|1 cup||Shredded zucchini: measured exactly (about 1 small)|
|2 packs||(6 ounces each) semisweet chocolate chips|
Heat oven to 350 degrees.
GREASE and flour jelly roll pan, 15 1/2x10 1/2x1 inch. Mix all ingredients except 1 package chocolate chips until moistened. Spread in pan. BAKE until golden brown, 20 to 25 minutes. Sprinkle with remaining chocolate chips.
Let stand until softened, about 5 minutes; spread evenly to frost.
REFRIGERATE until chocolate is firm, about 30 minutes. Cut into bars, about 2x1 inch.
Makes 75 bars.
(High Altitude Dircetions[3500-6500 feet]: Heat oven to 375 degrees. Grease and flour 2 square pans,
9x9x2 inches. Decrease sugar to 1¼ cups; add 3 tablespoons all-purpose flour.)
Posted to Bakery-Shoppe Digest V1 #239 by Lea <lhoover@...> on Sep 14, 1997