Ingredients
1/4 cup packed brown sugar
3 tbsp butter
1/2 cup flour
1 egg - beaten
1/2 cup packed brown sugar
1 tbsp flour
1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup nuts - chopped
1 chocolate glaze (below)
Directions
MIX 1/4 CUP BROWN SUGAR AND BUTTER: STIR IN 1/2 CUP FLOUR AND 1/4
TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS INTO THE BOTTOM OF AN 8 X
8 X 2 MICROWAVABLE DISH. PLACE DISH ON AN INVERTED MICROWAVABLE PLATE
IN THE MICROWAVE OVEN. MICROWAVE UNCOVERED FOR 4 TO 6 MINUTES,
TURNING DISH 1/4 TURN AFTER TWO MINUTES. MIXTURE WILL APPEAR ALMOST
DRY. LET STAND FOR 5 MINUTES, UNCOVERED. REMOVE PLATE FROM OVEN. MIX
EGG, 1/2 CUP BROWN SUGAR, 1 TABLESPOON FLOUR, 1/2 TEASPOON BAKING
POWDER, VANILLA AND 1/4 t SALT. STIR IN CHOCOLATE CHIPS AND NUTS.
SPREAD OVER BAKED LAYER. MICROWAVE UNCOVERED FOR 7 TO 10 MINUTES,
TURNING EVERY 3 MINUTES. (IT'S DONE WHEN TOP STARTS TO LOSE
GLOSSINESS. COVER LOOSELY AND LET STAND FOR 5 MINUTES. UNCOVER AND
LET COOL COMPLETLY. DRIZZLE WITH GLAZE. REFRIGERATE FOR 30 MINUTES.
CUT INTO 2 X 1 1/4 INCH BARS. CHOCOLATE GLAZE: MICROWAVE 1 TABLESPOON
COCOA, 1 T BUTTERAND 1 T WATER IN A 2 CUP MICROWAVABLE DISH FOR 30
SECONDS: STIR. MIX IN 1/2 CUP POWDERED SUGAR UNTIL SMOOTH. ******
CONVENTIONAL OVEN DIRECTIONS: HEAT OVEN TO 350 F. USE UNGREASED 8 X 8
X 2 INCH PAN. OMIT 1/4 TEASPOON BAKING POWDER IN CRUMBLY MIXTURE.
BAKE FOR 10 TO 12 MINUTES. COOL COMPLTELY. FOR GLAZE MIX COCOA,
BUTTER AND 1 TABLESPOON BOILING WATER IN SMALL PAN. COOK OVER LOW
HEAT, UNTIL THICK AND SMOOTH. REMOVE FROM HEAT AND MIX IN POWDERED
SUGAR. MIX UNTIL SMOOTH. FINISH AS DIRECTED ABOVE.
Servings: 24 servings
Chocolate Chew Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, in truth as far back as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks used many different herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. Over the succeeding few centuries, the rich families of the West competed to serve the most extravagent meals, and as a result the best cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes common in their social group. When we get to the 20th century, cooking publications were highly popular mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Chocolate Chew Bars recipe.
