Chewy Nut Bars H.Desserts (Cookies) No.004
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|Yield: 100 Portions Each Portion: 2 Bars|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 12OZ| 1.75 Qrt | 1. Sift together flour, baking |
|Baking Powder | 1OZ| 2.33 Tbsp| powder, and salt into mixer |
|Salt | 1OZ| 1.67 Tbsp| bowl. |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 3LB 8OZ| 3.50 Qrt | 2. Add nuts, eggs, sugar, & va- |
|Eggs, Large, Brown, | 3LB | 1.50 Qrt | nilla to dry ingredients; |
|Fresh | | | blend well at low speed for 1 |
|Sugar, Brown, #10 | 5LB | 3.50 Qrt | min then @ medium speed 3 to 4 |
|Vanilla Extract | | 2.00 Tbsp| min or until foamy. |
| | | | 3. Spread about 6lb 8oz batter in |
| | | | to each well-greased sheet pan |
| | | | 4. Bake 30 minutes or until done. |
| | | | 5. Cool; cut 6 by 18. |
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VARIATION
1. CONGO BARS: In Step 1, use 3 lb (3 qt) flour, wheat,
general purpose, sifted. In Step 2, reduce nuts to 8 oz
(2 cups), and eggs to 2 lb (1 qt (20 eggs)); add 1 lb 8 oz
(3 cups) salad oil; blend together. CONTINUED.
2. CONGO BARS: CONTINUED: Add 1 lb 8 oz (2-12 oz pg) chocolate,
cooking, semisweet chips or chocolate flavored baking chips,
brown sugar, and vanilla. Stir in mixture. Follow Steps
3 thru 5.