Yield: 100 Servings
Measure | Ingredient |
---|---|
2½ pounds | BUTTER PRINT SURE |
3 pounds | FLOUR GEN PURPOSE 10LB |
1 pounds | NUTS MIX SHELL #10 |
1½ pounds | CHOCOLATE CHIPS; 12 OZ |
3 pounds | SUGAR; BROWN, 2 LB |
2 tablespoons | IMITATION VANILLA |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PLACE BUTTER OR MARGARINE IN MIXER BOWL; CREAM AT MEDIUM SPEED FOR 5 MINUTES. ADD BROWN SUGAR AND VANILLA; CONTINUE TO BEAT 5 MINUTES OR UNTIL LIGHT AND FLUFFY.
2. ADD FLOUR TO MIXTURE. MIX 1 MINUTE AT LOW SPEED OR UNTIL THOROUGHLY BLENDED. MIXTURE WILL BE STIFF. 3. FOLD CHIPS AND NUTS INTO MIXTURE.
4. SPREAD 5 LB 8 OZ MIXTURE INTO EACH UNGREASED PAN; PRESS MIXTURE EVENLY INTO PAN.
5. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
6. CUT 6 BY 18 WHILE STILL WARM. WHEN COOL, REMOVE FROM PANS.
NOTE: IN STEP 3, 1 LB 8 OZ (2-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY
BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.
Recipe Number: H00600
SERVING SIZE: 2 BARS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .