Viking VCSO210SS Cookbook page 47

Expect to find yourself baking these bars weekly, as well
as for bake sales, late-night snacks and office parties. And,
because you just spread the batter in a 8-inch square pan,
you can get them into the oven in even less time than
cookies.
Makes 16 bars
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄ 4 teaspoon salt
1⁄2 cup granulated sugar
1⁄ 4 cup packed brown sugar
1⁄ 4 cup butter or margarine
1⁄2 teaspoon vanilla
1 egg
1 cup semi-sweet chocolate chips
1⁄2 cup chopped nuts
Chocolate Chip Bars
Low
Sodium
Touch Convection and then program the oven for BAkE OR
ROAST, WITH PREHEAT, OnE LEVEL, 375˚F and 25 minutes.
Press START to begin preheating.
In small bowl, combine flour, soda and salt. Set aside. In
medium bowl, beat sugars, butter, oil and vanilla until
creamy, about 2 minutes. Beat in egg until blended.
gradually add flour mixture. Mix well. Stir in chocolate chips
and nuts. Spread in 8 x 8-inch square pan.
Place pan in baking tray. Place all on lower level in the
preheated oven. Press START. Let cool on a rack.
Nutritional analysis per serving:
Calories: 190
Cholesterol: 20 mg
Fat: 10 g
Sodium: 100 mg
Carbohydrate: 25 g
Protein: 3 g
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