1 1/2 cup all-purpose flour
1/3 cap unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
3 tbsp stick margarine, softened
1 tsp instant espresso granules
1 or
2 tsp instant coffee granules
1 tsp vanilla extract
1 (2 1/2-ounce) jar prune baby
1 food
1 large egg
1 nonstick cooking spray
1 (1-oz) square semisweet
1 chocolate,
1 chopped
1 (1-oz) square white baking
1 chocolate,
1 chopped
Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl;
stir well. Combine sugar, margarine, espresso, vanilla, baby food and
egg in large bowl. Beat at high speed with mixer for 2 minutes; stir
in dry ingredi- ents (dough will be thick). Spoon dough into
15xlO-inch jellyroll pan coated with cooking spray. Bake 13 minutes.
(Do not overcook.) Cool completely in pan. Cut into 36 bars. Place
bars on wax paper. Place semisweet chocolate in heavy duty zip-top
plastic bag; place white chocolate in a heavy-duty Tiptop plastic
bag. Microwave both bags at Medium-Low (30 percent power) for 1
minute or until chocolate melts. Knead bags until smooth. Snip a tiny
hole in corner of each bag; drizzle chocolates over bars. Allow
drizzle on bars to cool, before eating. Makes 3 dozen. Note: Can be
made ahead of time, and stored in airtight container. Drizzle
chocolates onto bars on the day you wish to serve them.
Per cookie: Calories 65 Fat 1.8 ~ Cholesterol~ 6 mg Sodium 48 mg
Percent calories from fat 25 percent
Typos by Bobbie Beers
Serves: 4
Recipe Categories: Dessert
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