Cocoa bars

Yield: 24 bars

Measure Ingredient
6 tablespoons Butter or margarine softened
¾ cup C and H Powdered Sugar
2 \N 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

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

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