Title: Cocoa Bars
Categories: Cookie
Yield: 24 Bars

CRUST
6	tb	Butter or margarine - softened
3/4	c	C and H Powdered Sugar
1	c	All-purpose flour
1	tb	Milk
TOPPING
2		Eggs
1	c	C and H Granulated Sugar
1/2	c	Cocoa
2	tb	Flour
1/2	ts	Baking powder
1/2	ts	Salt
1	ts	Vanilla
1/4	ts	Almond extract (optional)
1	c	Chopped almonds or pecans

CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes.

TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars.

Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

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