Title: Chocolate Chew Bars
Categories: Cookie
Yield: 24 Servings
| 1/4 | c | PACKED BROWN SUGAR |
| 3 | tb | BUTTER |
| 1/2 | c | FLOUR |
| | | EGG - BEATEN |
| 1/2 | c | PACKED BROWN SUGAR |
| 1 | tb | FLOUR |
| 1/2 | ts | BAKING POWDER |
| 1/2 | ts | VANILLA |
| 1/4 | ts | SALT |
| 1/2 | c | CHOCOLATE CHIPS |
| 1/2 | c | NUTS - CHOPPED |
| | | CHOCOLATE GLAZE (BELOW) |
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.