another monday-chocolate recipe...

Pine-choco Revel Bars
recipe courtesy of del monte kitchenomics

ingredients

2/3	cup	margarine, softened
1	cup	brown sugar
1	pc	egg
3/4	tsp	vanilla extract
1-1/4	cups	all-purpose flour
3/4	tsp	baking soda
1	cup	oatmeal
1	tbsp	cashew nuts or walnut, chopped
100	g	semi-sweet chocolate, grated
1/2	cup	sweetened condensed milk
1	can	(234 g) DEL MONTE Fresh Cut Crushed Pineapple, drained 1 PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside. 2 CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside. 3 COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread DEL MONTE Fresh Cut Crushed Pineapple over crust (oatmeal mixture). Set aside. 4 MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

How to make a Fudge Brownie Mix?

Homemade Fudge Brownie Mix Recipe

MIX:

2 cups sugar
1 1/3 cups sifted flour
1 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 cup Crisco Shortening

To Make Brownies:

2 eggs
1 teaspoon vanilla
3 cups Brownie mix
1/2 cup chopped nuts -- (optional)
icing sugar

To prepare mix; In bowl, combine the dry ingredients, sugar, flour, cocoa powder, baking powder and salt. Cut in Crisco until it resembles coarse cornmeal.

Store in sealed container for up to 6 weeks at room temperature. Will freeze for longer storage.

To make Brownies:

Preheat oven to 350°F.

Beat eggs and vanilla. Add 3 cups of the Brownie MIx. Stir until near smooth. Stir in your chopped nuts. Spread in a greased 8x8x2" pan. And bake for about 30 minutes. Cool. Sift Icing sugar over tops. The Mix makes 2 pans of brownies. Mix makes 3 cups.