Yield: 24 bars
|Butter or margarine
|C and H Golden Brown Sugar firmly packed
Melt chocolate over low heat. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in chocolate and then flour. Fold in nuts. Pour into greased 9-inch square pan. Bake in 325 degree oven 25 minutes. Cool slightly. Cut into 24 bars.
Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias