Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 cup | Granulated sugar |
| 1½ \N | Sticks butter; cut-up & softened |
| ¾ cup | Brown sugar, packed |
| ½ cup | Unsweetened cocoa powder |
| ½ cup | Heavy cream |
| ½ cup | Light corn syrup |
| 2 teaspoons | Vanilla extract |
| 3 cups | Walnuts or pecans; chopped |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:00 1. Preheat oven to 350 F. In a food processor, combine flour and ½ cup granulated sugar. Process a few secs to blend. Add butter and 2 Tbs water. Process in short, then longer, on-and-off turns until mixture clings together and forms a dough. 2.
Press dough into a foil-lined 10 x 15 x 1-inch jelly-roll pan. Bake 12 to 15 mins, or until crust is light golden. 3. Meanwhile, in a large bowl, combine remaining ½ cup granulated sugar, brown sugar, cocoa, cream, corn syrup, and vanilla. Stir until well blended. Stir in walnuts. 4. Carefully spoon mixture over crust. Spread evenly with knife. Return to oven and bake 20 to 25 mins longer, or until bubbly all over. Let cool in pan 1 hour or longer before cutting into 48 bars.