Sand dunes cocoa expresso bars
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Light corn |
| Oil spread | ||
| 1 | cup | Granulated sugar |
| ½ | cup | Cocoa |
| 1½ | teaspoon | Powdered instant |
| Espresso or powdered | ||
| Instant coffee | ||
| ½ | cup | Frozen egg substitute, |
| Thawed | ||
| ½ | cup | All-purpose flour |
| ¼ | cup | Finely chopped walnuts |
| Powdered sugar | ||
Directions
Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and espresso powder. Add egg substitute; stir to blend. Stir in flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars.
Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g Cholesterol: 0 mg Calories from fats: 27%