Chocolate Goody Bars By Freda

FREDA GABLE

By
@cookin4me

Made in a Cookie Sheet, these make enough for a Crowd, 36 bars. Chocolate bars topped with Chocolate, toasted almonds and toasted Coconut. . . make these a definate Crowd pleaser.
Great for Lunch Boxes, Picnics or Potlucks also.


Note: photo is without Coconut on top, Its a personal Preference, I like the Additional Nuts and Coconut on top.


pinch tips: How to Peel Hard Boiled Eggs


Comments:

Serves:

36 bars

Prep:

20 Min

Cook:

25 Min

Ingredients

INGREDIENTS FOR CHOCOLATE BARS

1 Cup
water
1/2 Cup
butter or margarine
1/2 Cups
oil
2 Cups
all purpose flour
1 3/4 Cups
sugar
5 TBS
hersheys baking cocoa
1 tsp
baking soda
1/2 Cup
buttermilk
2
eggs
1 tsp
pure vanilla extract

FROSTING

1/2 Cup
butter or margarine
5 tsp
baking cocoa
1/3 Cup
milk
2 1/2 Cups
powdered sugar, sifted
1 Cup
crushed toasted almonds
1 Cup
toasted coconut

Directions Step-By-Step

1
GREASE 11 X 17 PAN, PREHEAT OVEN @ 350
1. In Small pan, Bring water, Butter and oil to Boil.
2.in mixing bowl, ( Not Plastic) mix dry ingredients; flour, sugar, cocoa, and soda.
3. Stir in "HOT LIQUIDS" above, until the sides let go of the Bowl.
4. Stir in Buttermilk, & vanilla, then Beat in the Eggs well.
2
5. Pour Batter into Greased Cookie Sheet (11 X 17) with 1" sides
6. Bake @ 350 for 20*25 min. toothpick will come out Clean when tested.
Make Frosting while Bars are Baking.
Frost while HOT
3
FROSTING:
Toast Coconut and Almonds, and have setting aside and ready.
1. Bring Butter, Cocoa & milk to Boil, remove from heat.

2. Stir in Sifted Powdered Sugar & crushed toasted almonds.
3. Spread on cake While still warm.

4. "Sprinkle fast with Toasted Coconut" over top of the Frosting, before it cools.
NOTE: You can add more toasted Almonds or Pecans also if Desired.

5. Let bars cool before Cutting into 36 bars
Cut 6 X 6 to make your 36 Chocolate Bars.

TIP:
These FREEZE well if You have No crowd to feed.

About this Recipe