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Candy Bar Brownies |
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Serves: 25
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Candy Bar Brownies recipe on the web!!
Serving Size: 1 bar
Elizabeth Sedensky - Cleveland, Ohio
Bake-Off® Contest 6, 1954
Chocolate-covered coconut candy bars are melted and baked into these brownies for a delicious twist.
_ bars (1.9-oz) chocolate -covered coconut candy bars
___ cup shortening
_ cup sugar
1 teaspoon vanilla extract
_ eggs
_ cup all-purpose flour
___ teaspoon salt
___ cup chopped nuts
Heat oven to 350°F. Grease 9-inch square pan. In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted. Add sugar and vanilla; blend well. Add eggs 1 at a time, beating well after each addition. Stir in flour, salt and nuts; mix well. Spread in greased pan.
Bake at 350°F. for 25 to 35 minutes or until top springs back when touched lightly in center. Cool completely; cut into bars.
HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 3/4 cup. Bake as directed above.
Nutrition Per Serving (1 bar): Calories 120; Protein 2g; Carbohydrate 14g; Fat 7g; Sodium 55mg
PICTURE: Clockwise from left: Cashew Caramel Yummies, Coconut Lemon Crescent Bars, Candy Bar Brownies
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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