Yesterday Kyle was eyeing up a bag of mini eggs in the cupboard. I’ve been saving them for a future taste experiment. So to save the choccy eggs from annihilation I figured I needed to come up with a decent treat. Short on time, and ingredients, (today was ‘big shop’ day), I turned to a recipe for Chocolate Chip Bars in How It All Vegan. I modified the recipe to use what I had available. I was slightly concerned that I was making chocolate chip Play-Doh but the result was a moist, not too sweet, chocolate chip cakey biscuit.
Success!–and the mini eggs are safe! For now.
I used:2 cups cake and pastry flour 1 1/2 cups all purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup dry sweetener 1 cup oil 1 tsp vanilla extract 1 cup of water 1 cup chocolate chips Preheat oven to 350. Stir together all of the dry ingredients. Add the wet ingredients and chocolate chips. Mix together until just mixed. Pour mixture into a rectangular pan, (7×11) and bake for 30 mins. Let cool for 10 minutes before cutting into delicious bars.