Double-nut chocolate bars

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PREP TIME

15 min

Makes

48 bars

* PLUS Baking Time: 31 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • pinch salt
  • 1/3 cup unsalted butter , at room temperature
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/3 cup unsalted butter , melted and cooled
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 300-g pkg semi-sweet chocolate chips
  • 1 cup slivered almonds
  • 1 cup whole pecans

Instructions

  • Preheat oven to 350F (180C). Lightly butter a 9×13-inch (3-L) baking dish. For base, in a large bowl, stir 1 cup (250 mL) flour with 1/4 cup (50 mL) brown sugar and a pinch of salt until mixed. Using a fork, cut in 1/3 cup (75 mL) butter until mixture is crumbly. Turn into baking dish. (You can use the same bowl for topping.) Press evenly over bottom. Bake in centre of oven until edges are golden-tinged, about 15 minutes. Remove.
  • Meanwhile, prepare topping. In a small bowl, stir 1/4 cup (50 mL) flour with 1/2 tsp (2 mL) baking powder and 1/4 tsp (1 mL) salt. In the large bowl, whisk eggs with 1/3 cup (75 mL) butter, 1/2 cup (125 mL) brown sugar and vanilla. Stir in flour mixture, then chocolate and nuts until mixed. Spread mixture over warm base. Bake in centre of oven until topping is set and edges of base are deep golden, 16 to 20 minutes. Remove. Cool on a rack. Cut into 1-inch (2.5-cm) bars. Store in an airtight container in the fridge up to 5 days or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 114,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 10.8 g,
  • Fat
  • 7.4 g,
  • Sodium
  • 20 mg.

These bars, made of almonds and pecans with chocolate chips nestled over a shortbread crust, are favourites in the Test Kitchen.