1/2 Pound butter

1/2 Cup brownish-red sugarine

1/2 Cup granulated sugarine

1 Cup flour

2 Teaspoons baking powder

1 egg yolk

6 Hershey bars

1 Cup Chopped almonds

Cream butter as well as sugars. Add egg yolk. Mix baking powder with flour. Add to butter mixture. Spread uniformly in 9×13 pan. Bake 325 degrees for twenty-five minutes. Put bars of chocolate upon tip immediately. Spread when it melts to cover a top. (I put them behind in oven for only a notation or dual so a chocolate will warp faster). Sprinkle with chopped almonds. Shared by Karen Mintzias

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