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Candy Bar Brownies |
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Serves: 25
Print this Recipe
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.
2 bars (1.9-oz) chocolate -covered coconut candy bars
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chopped nuts
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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.
Candy Bar Brownies is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now!
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