Two-In-One Holiday Bars (2.5 PTS) Recipe - Cooking Index
Two-In-One Holiday Bars (2.5 PTS) Recipe - Cooking Index
| Base | ||
| 1 cup | 198g / 7oz | Sugar |
| 3/4 cup | 148g / 5.2oz | Margarine or butter - softened |
| 1 teaspoon | 5ml | Vanilla |
| 1 | Egg | |
| 2 cups | 125g / 4.4oz | Pillsbury BEST All Purpose Flour - or Unbleached |
| Flour | ||
| 1 cup | 110g / 3.9oz | Liberty Fruitcake Mix Glace Fruit - from 16-oz. |
| 1/2 cup | 55g / 1.9oz | Semisweet chocolate chips |
| 1/2 cup | 73g / 2.6oz | Chopped pecans |
| Glaze | ||
| 1 cup | 198g / 7oz | Powdered sugar |
| 1 tablespoon | 15ml | Milk - up to 2 |
Top this shortbread base with your favorite dried or glace fruits, nuts,
flavored chips or coconut, making each half different. Glaze one half of
the bars and leave the other plain, or cut one side into squares and the
other into bars - your guests will think you made two pans of bars rather
than just one!
Heat oven to 350 degrees F. In large bowl; beat sugar and margarine until
light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour
into
measuring cup; level off. Stir in flour; mix well. Spread dough into
ungreased 15x10x1-inch baking pan. Sprinkle half of dough with fruit cake
mix and other half with chocolate chips and pecans; press lightly into
dough.
Bake at 350 degrees F. for 25 to 30 minutes or until edges are lightly
browned. Cool completely.
In small bowl, combine powdered sugar and enough milk for desired
drizzling
consistency; blend until smooth. Drizzle over cooled bars. Let stand until
set; cut into bars. Makes 48 bars.
HIGH ALTITUDE - Above 3500 Feet: Increase flour to 2 1/4 cups. Bake as
directed.
DIETARY EXCHANGES: 1/2 Starch, 1/2 Fruit, 1/2 Fat
Amount Per Serving: Calories 100 Calories from Fat 36
Percent Total Calories From: Fat 44% Protein 4% Carb.
52%
Nutrient Amount per % Daily
Serving Value: Total Fat 4 g 6%; Saturated Fat 1 g 5%;
Cholesterol 4 mg 1%; Sodium 10 mg 0%; Total Carbohydrate 15 g 5%;
Dietary Fiber 0 g 0%; Protein 1 g
Vitamin A 2% Vitamin C 0% Iron 2%
WW Pointed by Mary [[email protected]]10/22/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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