Easy Chocolate Recipes

Chocolate Belgian Waffle Recipe

2012-05-29T16:35:00.003+07:00

The waffle is a cake-like breakfast bread made out of batter. The batter is usually a mixture of sugar, oil, flour, eggs and milk poured into a iron that has designs in it and no, we are not talking about the average flat iron that we use on clothes. The iron used in baking waffles generally has a honeycomb like design in it and can be bought in numerous shapes. Some are heart-shaped, cone-shaped or even shaped like a cloud. The common waffle iron has the distinctive crisscross pattern. The pattern is the result of the elevated divisions on the iron.

There are a large number of types of waffles. There are the light, crisp waffles; the waffles that are like apple pie that smells and tastes like the real apple pie; cinnamon waffles; the light and softy chocolate chip and butter milk waffles that are so fluffy and light; the cornmeal waffles that has a light and crunchy texture; the gingerbread waffles poured with a chocolate sauce; the crispy maple walnut waffle that has a full maple flavor within but the outer part is super crispy and of course who can forget the famous Belgian waffle. Most if not all of this are best served topped with butter, syrup or even fruits like raspberries or strawberries. And due to the insistent demand for Belgian waffles, below is a recipe of a chocolate Belgian waffle.

Ingredients:

For the Topping:

18 Ounces of dark chocolate, chopped up
1 Cup of heavy cream
12 Tablespoons of butter (unsalted) cut into cubes
1/2 Cup of corn syrup (light)
2 pinches of salt
4 Teaspoons of vanilla

Direction:

Throw in all the ingredients except for vanilla. Then mix everything in. Place over boiling water on a low heat; whip until melted and soft. Remove from high temperature and boiling water; beat with vanilla in a whisking manner. Place in a ceramic bowl them microwave at moderate power for a minute. Then fold the ingredients very well until very smooth. Then microwave for twenty minutes then stir well until the topping is silky soft. Chill for a moment. If you are not going to use it immediately, store it in the refrigerator. It is best served when warm.

For the waffles:

4 squares or 4 ounces of dark chocolate, chopped up
4 squares or 4 ounces of unsweetened chocolate, chopped up
4/6 cups of heavy cream
4 pieces of large eggs (Large, at room temperature)
6/8 cups plus 4 tablespoons of milk
4 cups of cake flour
1 cup plus 4 tablespoons of sugar
4 teaspoons of baking powder
1 pinch of salt

Direction:
In a little heatproof bowl, mix chopped chocolates with heavy cream. Put over boiling water on a low heat. Whip until almost thawed out. Remove from high temperature and boiling water. Beat until soft. Then cool by stirring the batter occasionally until room temperature.

In a medium sized bowl, beat the egg yolks and milk until well-mixed. Set aside. Sift the sugar, cake flour, salt and baking powder into a medium-sized bowl. When the chocolate mixture is at room temperature, add now the dry ingredients together with the egg yolk and milk mixture. Fold until blended, should a few lumps appear just ignore.

Preheat the waffle maker. While the waffle maker heats, you may start cleaning a small bowl with a clean beater, beat the egg whites on high speed to stiffen the peaks. Tenderly fold into the batter until there the white streaks disappears.

Then follow the manufacturer’s instructions for cooking waffles because waffle makers vary from the amount of batter you are going to put on the divisions.

White Chocolate Pretzels

2007-07-25T10:19:00.000+07:00

1 pkg. long pretzel rods
1 pkg. almond bark, or vanilla candy coating
Decorations, such as red and green sprinkles, holiday M&Ms or crushed up candy canes

Place the candy coating in a microwave-safe bowl. Make sure you do not get any water in the bowl. Any water at all will cause the candy coating not to melt properly and separate.

Microwave the candy coating for 1 min., then stir and microwave an additional min., until it is completely melted and smooth.

Stick a pretzel rod into the chocolate, and with a spoon, cover about 3/4 of the pretzel with chocolate. Let the excess drip back into the bowl.

Sprinkle the chocolate with either red and green colored sprinkles, crushed up peppermints, or stick red and green M&Ms to the chocolate.

Place the decorated pretzel on a piece of waxed paper or aluminum foil, and let it dry completely, about 1 hr. Gently pull the pretzels off the paper.

Babe Ruth Bars Recipes

2007-07-25T10:17:00.000+07:00

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

1. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
Cook stirring occasionally until smooth.
Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.

2. Press the entire mixture gently into a buttered 9x13 inch baking dish.
Allow to cool completely before cutting into bars.

Caramel Apples w/ Chocolate

2007-03-15T11:31:00.000+07:00

Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface.

Lightly coat baking sheet with cooking spray.
Remove stems from apples.
Insert wooden stick into stem of each apple.
Place caramels in saucepan.
Add the water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple, remove the apple from the caramel and gently shake.
Pat pistachios onto top of apple, place on prepared sheet.
Refrigerate until caramel is cool.
Heat chocolate in top of double boiler, until melted.
Drizzle chocolate over apples.
Press apples sticks into Styrofoam.
Refrigerate until the chocolate hardens.
Remove from Styrofoam to foil cupcake liners

Cognac Truffles

2007-03-15T11:29:00.002+07:00

Ingredients:
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac

Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or colored
jimmies.

Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.

Chocolate Anise Truffles

2007-03-15T11:29:00.001+07:00

Ingredients:
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies

Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.

Easy Truffles

2007-03-15T11:13:00.000+07:00

(Servings: 64)

Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa

Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

White Chocolate Apricot-Hazelnut Truffles

2007-03-15T10:31:00.000+07:00

(makes 28 truffles)

Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream

Instructions:
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.

[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be better
if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]

Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.

Cappuccino Chocolate Cheesecake Recipe

2006-10-19T17:55:00.000+07:00

1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla

Preheat oven to 350 degrees F.
Stir together wafer crumbs and cinnamon.
Pat into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy.
Beat in sugar and cocoa powder.
Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla.
Turn into prepared pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top.
Return to oven 1 minute to glaze top.
Cool to room temperature, then chill thoroughly, covered.
Remove from springform pan.
Just before serving, dust top with cocoa powder.

White Chocolate Cheesecake Recipe

2006-10-19T17:47:00.000+07:00

1 lb White chocolate; chopped
12 oz Cream chesse; room temp
2 Egg yolks
1 c Sour cream
1 ts Vanilla
3 Egg whites
1 ts Cream of tartar
2 tb Superfine sugar

Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and set aside
Beat egg whites w/tartar untill peaks-gradually add sugar, beat till stiff.
Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites.
Spoon into a pan with a graham cracker crust and bake in a water bath till center is set.

White Chocolate Brownies Recipe

2006-10-19T17:45:00.000+07:00

6 oz White chocolate, imported, cut-up
3/4 c Sugar
4 oz Butter
2 Eggs
1 1/2 ts Vanilla extract
1 c Flour
1/2 ts Baking powder
ds Salt
6 oz Semisweet or bittersweet chocolate; cut-up
1/2 c Walnuts; chopped

Preheat oven to 350 F.
In a 2-qt glass bowl, combine white chocolate pieces, sugar, and butter.
Heat in microwave on High about 1 1/2 mins, or until melted and smooth when stirred.
With a whisk or fork, beat in eggs and vanilla until well blended.
Add flour, baking powder, and salt and stir until well mixed.
Stir in bittersweet chocolate and walnuts.
Spread evenly in a buttered, foil-lined 7 x 11-inch baking pan.
Bake 20 to 25 mins, or until golden brown. Do not overbake.
Let cool, then cut into 24 pieces.

Chocolate Brownie Oatmeal Cookies Recipe

2006-10-19T17:43:00.000+07:00

12 oz Semisweet chocolate pieces, melted
8 oz Cream cheese; softened
1/2 c Margarine or butter, softened
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
2 Eggs
1/2 ts Vanilla
1 1/2 c All-purpose flour
1 1/2 ts Baking soda
3 c Quaker Oats, uncooked (quick or old-fashioned)
1 c Chopped nuts
Powdered sugar (optional)

Beat together cream cheese, margarine and sugars until creamy.
Add eggs and vanilla; beat well. Add melted chocolate; mix well.
Add combined flour and baking soda; mix well.
Stir in oats and nuts; mix well. Cover; chill at least 1 hour.
Heat oven to 350 F. Shape dough into 1-inch balls.
Place 3 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are almost set.
(Centers should still be moist. Do not overbake.)
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely. Sprinkle with powdered sugar, if desired.

Banana Chocolate Cake Recipe

2006-10-19T17:41:00.000+07:00

6 tb Butter
3/4 c Sugar
3/4 c Molasses
3 Eggs
2 1/2 c Mashed overripe bananas
2 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 c Chocolate chips

Preheat oven to 350F. Cream together the butter and sugar in a mixer.
Add to the molasses and mix until combined. Add the eggs, then mix in the bananas.
Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips.
Place the batter in a buttered and floured 9-inch springform mold.
Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.

Chocolate Cake In A Jar

2006-10-19T17:37:00.000+07:00

1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.

Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.

Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.

Place jars in a preheated 325 oven, and bake for 40 mins.

While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.

When the cakes have finished baking, remove jars from oven. Make sure
jar rims are clean. (If they're not, jars will not seal correctly)

Place lids on jars, and screw rings on tightly.

Jars will seal as they cool.

Cakes will slide right out when ready to serve.

Eat within 1 month.

Easy Chocolate Truffles Recipe

2006-10-19T17:34:00.000+07:00

1 1/2 pk Chocolate;semi sweet; 12 squares
1 8 ounces Pkg Cream Cheese; softened
3 c Powdered Sugar
1 tb Coffee liqueur
1 tb Orange liqueur
1 tb Almond liqueur
Nuts; chopped
Unsweetened cocoa
Flake coconut
Sprinkles; colored

Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time.
Stir until chocolate is melted.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended.
Stir in chocolate until blended. divide mixture into thirds, add 1 flavor liqueur to each third; mix well.
Refrigerate about 3 hours or until firm. Shape into 1-inch balls.
Roll in nuts, cocoa, coconut or sprinkles.
Keep in Refrigerator. Makes 5 dozen.

Dark Chocolate Truffles Recipe

2006-10-19T17:31:00.000+07:00

8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
Heat the heavy cream in a 1 1/2-quart saucepan over medium heat.
Bring to a boil. Pour the boiling cream over the chocolate.
Allow to stand for 5 minutes, thin stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper.
Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet.
Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles).
When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.
Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered.
Store the truffles in a tightly sealed plastic container, in the refrigerator.
Remove about 1 hour before serving.

White Chocolate Truffles Recipe

2006-10-19T17:29:00.000+07:00

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate,
broken into small pieces
1 C chopped blanched almonds,
lightly toasted

Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat.
Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish.
Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds.
Cover and refrigerate at least 8 hours.
Place in miniature foil cups at room temperature to serve.
Store in airtight container in refrigerator.

Chocolate Truffles Recipe

2006-10-19T17:20:00.000+07:00

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl.
Combine 2 1/2 cups confectioners' sugar and the cocoa;
add alternately with cream and vanilla to butter.
Blend well.
Chill until firm.
Shape small amount of mixture around desired center; roll into 1 inch balls.
Drop into desired coating and turn until well covered.
Chill until firm.

Vanilla Chip Cookies Recipe

2006-10-13T10:35:00.000+07:00

1/2 c Butter or margarine; softened
1/2 c Sugar
1/4 c Light brown sugar; packed
1 ts Vanilla
1 Egg
1 c Flour
1/4 ts Salt
1/2 ts Baking soda
1 c White chocolate chips
1/2 c Flaked coconut
1 c Macadamia nuts; chopped, lightly toasted

Preheat oven to 375 degrees F.

Cream butter until light. Gradually add sugars, creaming well until blended.

Beat in vanilla and egg. Stir together flour, salt and baking soda.

Add flour mix to creamed mix, blending well.

Stir in white chocolate, nuts and coconut.

Drop by level tablespoonfuls onto ungreased cookie sheets.

Bake for about 12 minutes or until golden.

Remove to wire racks to cool.

NOTE: White coating chocolate may be substituted for white chocolate chips.
It can be cut into chip size pieces.

Sweet Chocolate Chip Cookies Recipe

2006-10-13T10:33:00.000+07:00

1/2 c Butter, softened
1/3 c Sugar, granulated
1/3 c Brown sugar, packed
1 Egg
1 tb Water
1/2 ts Vanilla extract
1 1/4 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Salt
8 oz Sweet cooking chocolate, coarsely chipped

Preheat oven to 350 degrees F.

Cream together thoroughly butter and sugars, using electric mixer.

Add egg, water and vanilla and beat well.

In a separate bowl, stir together flour, soda and salt.

Blend dry ingredients into creamed mixture.

Stir chipped chocolate pieces into batter by hand so they do not get too broken up.

Drop from teaspoon 2" apart onto greased cookie sheet.

Bake for about 13 minutes. Cool on racks.

Peanut Chocolate Chip Cookies Recipe

2006-10-13T10:31:00.000+07:00

4 oz Soft Brown Sugar
4 oz Butter, Room temperature
1 lg Egg, Beaten
4 oz Crunchy Peanut Butter
2 oz Chocolate, Chopped
3 oz Wholemeal Flour
3 oz Plain Flour
pn Salt

Preheat oven to gas mark 6/200C/400F.

In a large bowl, beat together the sugar and butter until fluffy and white.

Beat in the egg, then add the peanut butter and plain chocolate.

Fold in the wholemeal and plain flours and salt. Combine the mixture thoroughly.

Put generous teaspoonfuls of the mixture on a baking sheet and flatten into rounds with a fork.

Bake cookies in preheated oven for 10 to 15 minutes until golden and crisp on the outside.

Chocolate Cake Recipe

2006-10-11T12:22:00.000+07:00

3/4 c Margarine; at room temperature
1/4 c Sugar;
1/2 c Liquid egg;substitute at room temperature
Liquid sugar;substitute equal to 1/3 cup sugar
2 t Vanilla;
2 c Cake flour;
2 t Baking powder;
1/4 c Instant dry milk;
1/3 c Cocoa;
1 c Water; at room temperature

Cream together margarine and sugar at medium speed until light and fluffy.

Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute.

Stir together flour, baking powder, dry milk, and cocoa to blend.

Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.

Spread evenly in a 9 inch square pan that has been greased with margarine.

Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan.

Cool to room temperature and cut 4 x 4 to yield 16 equal servings.

Chocolate Chip Cookies Recipe

2006-10-11T12:19:00.000+07:00

1 c Margarine -- melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts -- optional

Melt margarine in a glass bowl in microwave.

Add rest of ingredients.

Stir well.

Let harden up. (Set out for about an hour. )

Bake on air-bake pan at 350 for 10-12 minutes.

If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it.

Bake with same directions.

Chocolate Cinnamon Fondue Recipe

2006-10-11T12:16:00.000+07:00

1/4 c Margarine
8 oz Bittersweet chocolate
1/4 c Flour
2 c Light corn syrup
1/4 c Kahlua
1/2 ts Cinnamon

Melt margarine and chocolate.

Whisk in flour until blended; cook 1 minute, stirring.

Remove from heat, blend in cinnamon.

Pour into fondue dish; keep warm.

Suggested dippers: bananas, strawberries, oranges, lowfat pound cake.

Makes 3 cups.

Chocolate Chip Cookie Bars Recipe

2006-10-11T12:07:00.000+07:00

3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)

Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy.

Add vanilla and egg; blend well.

Stir in flour, baking soda, and salt; mix well.

Stir in chocolate chips and nuts.

Spread in ungreased 13 x 9-inch pan.

Bake for 15 to 25 minutes or until light golden brown.

Cool completely.

Cut into bars.