1 1/2 c All-purpose flour
1/3 Cap unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1 c Sugar
3 tb Stick margarine, softened
1 ts Instant espresso granules Or 2 ts Instant coffee granules
1 ts Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 lg Egg
Nonstick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped
Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir
well. Combine sugar, margarine, espresso, vanilla, baby food and egg
in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry
ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll
pan coated with cooking spray. Bake 13 minutes. (Do not overcook.)
Cool completely in pan. Cut into 36 bars. Place bars on wax paper.
Place semisweet chocolate in heavy duty zip-top plastic bag; place
white chocolate in a heavy-duty Tiptop plastic bag. Microwave both
bags at Medium-Low (30 percent power) for 1 minute or until
chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of
each bag; drizzle chocolates over bars. Allow drizzle on bars to cool,
before eating. Makes 3 dozen.
Note: Can be made ahead of time, and
stored in airtight container. Drizzle chocolates onto bars on the day
you wish to serve them.
