- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2010
Ingredients
Method
In bowl and using wooden spoon, cream together butter, sugar, vanilla and salt until light. In separate bowl, whisk flour with cornstarch; stir into butter mixture just until combined. Fold in chocolate.Turn out onto lightly floured surface; knead a few times just until combined. Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until chilled, about 30 minutes. Score into 24 bars. Using fork or wooden skewer, prick each once or twice.
Bake in 300°F (150°C) oven until lightly browned, about 45 minutes. Let cool in pan on rack for 5 minutes. Using sharp knife and leaving in pan, cut through score lines. Let cool completely.
Nutritional facts Per bar: about
- Sodium 26 mg
- Protein 1 g
- Calories 113.0
- Total fat 7 g
- Potassium 20 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 5.0
