Monday, December 5, 2011

Chocolate Nut Bars

Chocolate Nut Bars
½ cup (1 stick) butter
½ cup sugar
1 cup cashews or peanuts
1¼ cups unsifted flour
1 (14-ounce) can Condensed Milk (NOT evaporated milk)
2 tablespoons butter
2 teaspoons vanilla extract
1 cup (6 ounces) milk chocolate chips

1                    Preheat oven to 350°. 
2                    With mixer, beat ½ cup butter and sugar in medium-sized bowl.
3                    Finely chop ¼ cup of the cashews.
4                    Stir chopped cashews and flour into beaten mixture.
5                    Press on bottom of 13 x 9 inch baking pan.
6                    Bake 12 minutes.
7                    Coarsely chop remaining cashews; set aside.
8                    In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until bubbly, stirring constantly.
9                    Cook and stir 5 minutes more.   (Mixture will thicken and become smooth.) 
10                Remove from heat.  Stir in vanilla. 
11                Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.
12                Immediately sprinkle with chocolate chips.  Let stand 2 minutes; spread chocolate evenly over top. 
13                Sprinkle with coarsely chopped cashews. 
14                Cool; chill to set up chocolate. 
15                Cut into bars.  Store leftovers covered in refrigerator.
16                Makes about 36 bars. 

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series booklet section or chapter Gifts from the Heart pages 84 and 85.
Hershey Milk Chocolate Chips were used in this recipe.
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Wilton Baking Pan 13 x 9 ltraBake Parchment Paper Sheets - 12 × 16½
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Thank You!

Shirley-Ann Pearman
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