- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2009
- 1/2 cup butter
- 1 1/4 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups chopped Brazil Nuts
- 4 oz bittersweet chocolate coarsely chopped
MethodIn large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, combine flour with salt; stir in 1/2 cup (125 mL) of the nuts and half of the chocolate. Stir into butter mixture in 2 additions.
Spread in parchment paper–lined 8-inch (2 L) square metal cake pan. Sprinkle with remaining chopped nuts and chocolate.
Bake in 325°F (160°C) oven just until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack.
Cut into squares. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 days or freeze for up to 2 weeks.)
Nutritional facts Per bar: about
- Sodium 37 mg
- Protein 1 g
- Calories 93.0
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0