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Freeze And Serve Chocolate Bars

  • 20servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For Bars

  2. 1 cup 62g / 2 1/5oz All-purpose flour

  3. 1 cup 198g / 7oz Granulated sugar

  4. 1/2 cup 99g / 3 1/2oz Butter - (1 stick) - softened

  5. 1/3 cup 36g / 1 1/3oz Unsweetened cocoa powder

  6. 1/2 cup 118ml Milk

  7. 1/4 cup 59ml Sour cream (regular, light or nonfat)

  8. 1 Egg

  9. 1/2 teaspoon 2 1/2ml Baking powder

  10. 1/4 teaspoon 1 1/3ml Salt

  11. For Glaze

  12. 1/2 cup 99g / 3 1/2oz Powdered sugar

  13. 1/4 cup 49g / 1.7oz Butter - (1/2 stick) - softened

  14. 2 tablespoons 30ml Unsweetened cocoa powder

  15. 3 tablespoons 45ml Milk

  16. 1/2 teaspoon 2 1/2ml Vanilla

  17. 1/2 cup 73g / 2.6oz Chopped pecans

Instructions Jump to Ingredients ↑

  1. To prepare bars: Preheat oven to 350 degrees. In large mixer bowl, combine flour, sugar, butter, cocoa powder, milk, sour cream, egg, baking powder and salt. Beat at medium speed, scraping bowl often, until smooth, 2 to 3 minutes.

  2. Pour into a 13- by 9-inch pan. Bake for 20 to 25 minutes or until cake begins to pull away from sides of pan.

  3. Just before cake is done, prepare glaze: In small mixer bowl, combine sugar, butter, cocoa powder, milk and vanilla. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes (glaze will look grainy until spread over hot bars). Stir in pecans; spread over hot bars. Cover; freeze immediately.

  4. When you are ready to serve, cut into bars and serve. Bars do not need to be thawed before serving.

  5. Yield: 20 servings.

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