This is from Cooking for One writer Tracy Dahl; she had help in scaling down a favorite family recipe.
The bars freeze well, for up to 1 month; cut the cooled bars and wrap individually.
Servings: 16 bars
- 1/4 cup butter-flavored vegetable shortening, such as Crisco Butter Flavor
- 1/2 cup light brown sugar
- 1 large egg (may use 1/4 cup egg substitute instead)
- 1/3 cup unsweetened applesauce
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon sugar
- 3/4 cup flour
- Scant 1/4 teaspoon baking soda
- Scant 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup semisweet chocolate chips
- 2 tablespoons coarsely chopped walnuts (may substitute nuts of your choice)
Preheat the oven to 325 degrees. Lightly grease an 8-by-8-inch baking pan with nonstick cooking oil spray, or line the bottom of the pan with parchment paper, leaving an overhang on 2 sides for easy release after baking.
Combine the shortening, brown sugar and egg in a mixing bowl until well incorporated, then add the applesauce and mix well.
Combine 1/4 teaspoon of the cinnamon and the 3/4 teaspoon of sugar in a small bowl.
Sift together the flour, baking soda, salt, the remaining 1/4 teaspoon of cinnamon and the nutmeg on a piece of wax paper; add to the shortening mixture. Add the chocolate chips and nuts, stirring to mix well.
Pour the batter in the prepared pan and sprinkle with the cinnamon-sugar mixture. Bake for 30 minutes, until browned. Transfer the pan to a wire rack to cool, then run a knife around the edges and cut into bars.
If using the parchment paper, run a knife along the 2 non-papered sides, then lift the slab onto a cutting board and let cool. Cut into bars.
Tested by Tracy Dahl.
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