Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
1060
Calories
29g
Protein
37g
Fat
151g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
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 cup All-purpose flour
- 2/3 cup Sugar
- 1/2 cup HERSHEY'S Cocoa
- 1/2 tsp Salt
- 3/4 cup (1-1/2 sticks) cold butter or margarine
- 2 Eggs
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 1/2 tsp Maple flavoring
- 2 cups Pecan halves or pieces
- =
Directions
1
Heat oven to 350 F.
2
In large bowl, stir together flour, sugar, cocoa and salt; cut in butter until crumbly.
3
Stir in 1 beaten egg.
4
Press mixture evenly on bottom of 13x9x2-inch baking pan.
5
Bake 25 minutes.
6
Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring; stir in pecan halves.
7
Pour over prepared crust, distributing pecan halves evenly.
8
Return to oven. Bake 25 minutes or until golden.
9
Cool completely in pan on wire rack.
10
Cut into bars.
11
Store tightly covered at room temperature.
Recipe sourced from
fandom