Picnic Bars

Picnic Bars is a hor d'oeuvre that serves 36. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 173 calories. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 68 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up baking cocoa, butter, flour, and a few other things to make it today. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate Almond Picnic Bars, Sugar Cookie Bars {and Gingham Picnic Tablecloth Instructions}, and Picnic Cupcakes.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/4 cup baking cocoa

1/2 cup cold butter, cubed

2 eggs

1-3/4 cups all-purpose flour

2 cups (12 ounces) semisweet chocolate chips, divided

1 cup sugar

1 can (14 ounces) sweetened condensed milk

1 cup chopped walnuts

Equipment:

bowl

baking pan

sauce pan

Cooking instruction summary:

Directions In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set. Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer. Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield: 3 dozen. Originally published as Picnic Bars in Quick CookingMay/June 1998, p43 Nutritional Facts 1 serving (1 each) equals 173 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 44 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping.

2. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan.

3. Bake at 350° for 6-8 minutes or until set.

4. Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust.

5. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.

6. Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting.


Nutrition Information:

Quickview
172k Calories
2g Protein
9g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
172k
9%

Fat
9g
15%

  Saturated Fat
4g
29%

Carbohydrates
19g
7%

  Sugar
15g
17%

Cholesterol
20mg
7%

Sodium
41mg
2%

Caffeine
9mg
3%

Get Enough Of These
Protein
2g
6%

Manganese
0.28mg
14%

Copper
0.2mg
10%

Phosphorus
77mg
8%

Magnesium
28mg
7%

Selenium
4µg
7%

Iron
1mg
6%

Vitamin B2
0.09mg
5%

Fiber
1g
5%

Calcium
43mg
4%

Zinc
0.55mg
4%

Potassium
125mg
4%

Vitamin B1
0.05mg
4%

Folate
12µg
3%

Vitamin A
126IU
3%

Vitamin B5
0.19mg
2%

Vitamin B3
0.36mg
2%

Vitamin B6
0.03mg
2%

Vitamin B12
0.09µg
2%

Vitamin E
0.2mg
1%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spicy Chicken Corn Dogs with Homemade Chili Sauce
OREO Cookie Balls – Snowman
Stuffed Lemons in the Oven
Carne Asada Tacos
Turkey Tenderloin with Whiskey-Cherry Sauce
Healthy Sweet Potato Crunch Bread
Winter Fruit Salad: Cool Food for Cold Weather
Peanut Butter Cup Brownies
Chocolate Ice Cream
Monte Cristo Delights
Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

So, this mushroom walks into a bar and orders a beer. The bartender says, "Sorry, but we don't serve your kind here." Then the mushroom says, "Why, I'm a fun guy."

Popular Recipes
Azteca Soup

Foodista

Roast turkey with citrus butter

BBC Good Food

Little Bundt Pound Cakes for #BundtAMonth

Magnolia Days

Zesty Fruit Salad with Coconut Milk and Basil

The Roasted Root

Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese

Epicurious