- Portion size 30 servings
- Credits : SPLENDA®
MethodLine 8-inch (2 L) square cake pan with foil, leaving overhang for handles. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
Meanwhile, in separate bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in egg and vanilla. Stir in chocolate.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture. Fold in toffee bits and nuts. Spread in prepared pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan on rack. Cover and refrigerate until chilled, about 2 hours. Remove from pan and cut into bars.
Nutritional facts Per serving about:
- Protein 1 g
- Calories 92.0
- Total fat 6 g
- Total carbohydrate 8 g