Chocolate Bars

Chocolate Bars

• 2 c All-purpose flour;
• 1 c Sugar;
• 1/2 c Cocoa;
• 1 ts Baking soda;
• Dry substitute equal to 1/3 cup sugar
• 1/2 ts Cinnamon;
• 1/2 ts Salt;
• 1 c Margarine (2 Sticks); at room temperature
• 2 lg Eggs;
• 2 ts Vanilla;
• 1/2 c Semisweet chocolate chips;

Instructions:

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardened. Cut as
marked. (Might be a good idea to cut even more sugar out of this.)

Chocolate Candy Bar

Ingredients:

• 1 Envelope SF Hot Cocoa Mix
• 2 tb Cold water
• 2 tb Golden raisins; or
• 1 ts Peanut butter; or
• 1 ts Chopped nuts

Instructions:

In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.