Thursday, May 29, 2008

Chocolate Chango Bars (Cake/Cookie Bars)

These cake/cookie bars are based on a recipe that I found in a children's book sometime ago in a chapter about heritage. The article was about a child of Mexican-Jewish heritage and the family's bakery called Los Bagels Bakery & Cafe in Arcata, California where they make Mexican-Jewish baked goods. It is a child-friendly recipe requiring minimal adult supervision.

You can use a single type or a mixture such as regular, milk or butterscotch flavored chocolate chips and also a single type or a combination of nuts. I like to add oats or multi grain flakes often to baked goods (in addition to or instead of nuts) to enrich them and add a bit of texture and fiber too; and since they have oats, I think they make a wonderful breakfast treat with some fresh fruit and a glass of milk or hot coffee :). These bars are rich and delicious and disappear quickly! Great for times when nothing but a little chocolate will satisfy that sweet tooth :0.


1/2 cup Butter, melted
1/4 cup oil
2 cups Brown Sugar
3 Eggs (or use egg substitute)
2 cups Unbleached Flour
1 Tbsp Baking Powder
1 tsp Salt
1 cup Chocolate Chips
1 cup Nuts (save a few for topping)
1/2 cup Oat flakes or Multi grain flakes PLUS 2 Tbsp for topping


Melt the butter and let it cool slightly.

Cream the brown sugar and eggs.

Mix in the cooled melted butter and oil.

Combine flour, baking powder, and salt and stir into the creamed sugar-butter mixture.

Fold in the 1/2 cup oat/multi grain flakes, the chocolate chips and nuts.

Pour into a greased 9 by 13 inch baking pan and sprinkle the top with the 2 Tbsp oat/multi grain flakes and the saved nuts.

Bake for 45 to 50 minutes at 350 degrees F.

Cool and cut into desired shapes.

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