Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
1196
Calories
31g
Protein
55g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cups All-purpose flour
- 1 cup Powdered sugar
- 1/2 cup HERSHEY'S Cocoa
- 1 cup (2 sticks) cold butter or margarine
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 Egg
- 2 tsp Vanilla extract
- 1 1/2 cups Chopped pecans
- =
Directions
1
Heat oven to 350°F (325° for glass dish).
2
Stir together flour, sugar and cocoa in large bowl.
3
Cut in butter until crumbly.
4
Press firmly onto bottom of ungreased 13x9x2-inch baking pan.
5
Bake 15 minutes; remove from oven.
6
Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla until well blended.
7
Stir in pecans.
8
Spread mixture evenly over hot baked crust.
9
Return to oven.
10
Bake 25 minutes or until lightly browned.
11
Cool completely in pan on wire rack.
12
Cut into bars.
13
Cover; store in refrigerator.
Recipe sourced from
fandom