Flaxseed meal adds to the nuttiness of the walnuts and almonds in these delicious chocolate bar cookies.
2.3 ounces brown rice flour (about 1/2 cup)
1.15 ounces cornstarch (about 1/4 cup)
1/3 cup packed brown sugar
1 tablespoon flaxseed meal
2 tablespoons butter, softened
2 tablespoons canola oil
1 cup semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup chopped walnuts
1/4 cup chopped almonds
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour and cornstarch into dry measuring cups; level with a knife. Place flour, cornstarch, brown sugar, and flaxseed meal in a food processor; pulse 2 times or until blended. Add butter and oil; process until mixture resembles fine meal.
Firmly press flour mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes or until crust is set.
Combine chocolate chips and milk in a small saucepan; cook over medium heat 2 minutes or until chocolate melts, stirring constantly. Remove from heat; stir in vanilla. Pour mixture over prepared crust; sprinkle with walnuts and almonds. Bake at 350° for 20 minutes or until center is set. Cool completely in pan on a wire rack.
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