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(1)
30 minutes
Prep: 15 minutes
Cook: 15 minutes
56 calories per serving view nutrition facts
48 servings
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| 3/4 | cups | brown sugar | golden brown |
| 1/2 | cup | butter | or margarine |
| 1 | each | egg | |
| 1 1/4 | cup | flour, all-purpose | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| 6 | ounces | chocolate | pieces |
| 1/2 | cup | walnuts | chopped |
Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15x10 inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes.
Cool slightly before cutting into 48 squares.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 46mg | 2% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a great way to add the antioxidant power of sweet potatoes into your breakfast. Also excellent to use up any leftover sweet potatoes. To make it even healthier I used cooking spray rather than butter.
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