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1 cup but­ter 4 oz. un­sweet­ened

choco­late, chopped 2 cups sugar 2 tsp vanilla ex­tract 4 large eggs 11/ cups all-pur­pose flour 2 1 tsp bak­ing pow­der

/ tsp salt 12 1 cup chopped wal­nuts TOP­PING: 41/ cups sugar 2 1 can (12 oz.) evap­o­rated milk

/ cup but­ter, cubed 12 1 pkg (12 oz.) semisweet

choco­late chips 1 pkg (111/ oz.) milk 2

choco­late chips 1 jar (7 oz.) marsh­mal­low creme 2 tsp vanilla ex­tract 2 cups chopped wal­nuts 1. In a heavy saucepan or mi­crowave, melt but­ter and choco­late and stir un­til smooth. Re­move from the heat and blend in sugar and vanilla. Add eggs, then mix well. Com­bine the flour, bak­ing pow­der and salt, then add to choco­late mix­ture. Stir in wal­nuts. Pour into a greased 13-in. x 9-in. bak­ing pan. Bake at 350°F for 25-30 min­utes or un­til top springs back when lightly touched. Cool on a wire rack while pre­par­ing top­ping. 2. Com­bine the sugar, milk and but­ter in a large heavy saucepan and bring to a boil over medium heat. Re­duce heat, sim­mer, un­cov­ered, for 5 min­utes, stir­ring con­stantly. Re­move from the heat. Stir in the choco­late chips, marsh­mal­low creme and vanilla un­til smooth. Add wal­nuts. Spread over warm brown­ies. Freeze for 3 hours or un­til firm. Cut into 1-in. squares. Store in the re­frig­er­a­tor. Prep Time: 25 min­utes Bake Time: 25 min. + freez­ing Yields: about 10 dozen NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 piece): 128 calo­ries, 6 g fat, 15 mg choles­terol, 46 mg sodium, 18 g car­bo­hy­drate, 15 g sug­ars, 0 fi­bre, 2 g pro­tein.

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