Cocoa bars
24 bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine softened |
| ¾ | cup | C and H Powdered Sugar |
| 2 | Eggs | |
| 1 | cup | C and H Granulated Sugar |
| ½ | cup | Cocoa |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Baking powder |
| 1 | cup | All-purpose flour |
| 1 | tablespoon | Milk |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Almond extract (optional) |
| 1 | cup | Chopped almonds or pecans |
Directions
CRUST
TOPPING
CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes.
TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs.
Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars.
Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias