Pastry:
1/2 cup soft butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 egg yolks (reserve whites)
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk
1 cup (6 ounces) semisweet chocolate
pieces
Topping:
2 egg whites
1 cup brown sugar, packed
3/4 cup salted peanuts coarsely chopped
Can be made in a 15 x 10 jelly roll pan or 9 x 13 baking
pan greased.
Makes 54 small squares when using jelly roll
Preheat oven to 325 degrees
In large bowl, cream together butter,
granulated sugar and brown sugar.
Beat in egg yolks and vanilla extract. Sift flour, baking powder,
baking soda
and salt together. Gradually add to creamed mixture and blend together.
This gets quite thick so add up to 3 tablespoons milk. Beat well
into a fluffy
light dough. Gently press dough into greased baking pan.
Sprinkle chocolate pieces evenly
over pastry and press down lightly.
In a medium bowl, beat the two egg
whites until stiff. Gradually beat in
the brown sugar. Spread this mixture evenly over the pastry layer.
Top with chopped peanuts.
Bake for 30 to 35 minutes. Remove
pan to wire rack to cool.
Cut in squares when almost cool. These squares freeze very well.
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