Joshua chose Chango Bars as his birthday treat for school to share with his class. We found this recipe last year in a book his class read, "Jalapeno Bagels," by Natasha Wing. (The book also includes a fabulous recipe for Jalapeno Bagels.) These bars are very yummy--they are basically a blondie with nuts and chocolate chips. Be careful not to overmix the batter at any stage--overmixing will create a thick top crust.
½ cup butter
½ cup margarine
2 cups (16 ounces) brown sugar
3 eggs
2 1/3 cups (10 ounces) flour
1 tablespoon baking powder
1 teaspoon salt
1 cup chocolate chips (heaping cup if desired)
1 cup mixed nuts (I used Planter’s Deluxe Mixed Nuts)
Melt butter and margarine. While this is melting, mix together brown sugar and eggs (mix just until combined—do NOT overmix), then add melted butter and margarine. Combine flour, baking powder, and salt and stir into sugar mixture—be careful not to overmix. (Overmixing will create a thick meringue-like crust on top of the bars). Fold in chocolate chips and nuts. Pour mixture into greased 9 inch x 13 inch baking pan and bake 40 to 50 minutes at 350 degrees. (You might want to check the bars at 35 minutes.)
**Note: I doubled this recipe and baked it in a 13 x 18-inch cookie sheet. The batter fills up the pan, so I used a double thickness of heavy-duty aluminum foil to create a taller side on my cookie sheet so the bars would have room to rise. It worked very well.**
½ cup margarine
2 cups (16 ounces) brown sugar
3 eggs
2 1/3 cups (10 ounces) flour
1 tablespoon baking powder
1 teaspoon salt
1 cup chocolate chips (heaping cup if desired)
1 cup mixed nuts (I used Planter’s Deluxe Mixed Nuts)
Melt butter and margarine. While this is melting, mix together brown sugar and eggs (mix just until combined—do NOT overmix), then add melted butter and margarine. Combine flour, baking powder, and salt and stir into sugar mixture—be careful not to overmix. (Overmixing will create a thick meringue-like crust on top of the bars). Fold in chocolate chips and nuts. Pour mixture into greased 9 inch x 13 inch baking pan and bake 40 to 50 minutes at 350 degrees. (You might want to check the bars at 35 minutes.)
**Note: I doubled this recipe and baked it in a 13 x 18-inch cookie sheet. The batter fills up the pan, so I used a double thickness of heavy-duty aluminum foil to create a taller side on my cookie sheet so the bars would have room to rise. It worked very well.**
Just wanted you to know, Valerie, that I've made these twice in the past couple of weeks. So delicious but really doing a number on my healthy eating plan. :-)
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