A symphony for both the eyes and tastebuds, half the batter is flavored with vanilla, and half withchocolate, layered one on top of the other, to create these incrediblecookie bars topped with a creamy vanilla frosting.
Recipe: Symphony Bars
1 cup butter, softened 2 cups granulated sugar 4 large eggs 1 tablespoon vanilla extract 1/2 teaspoon salt 2 cups all-purpose flour 2 cups walnuts or pecans, chopped 2 ounces unsweetened chocolate, melted and cooled Red and green maraschino or candied cherries for garnishVanilla Butter Frosting: 5 tablespoons all-purpose flour 1 cup milk 1/4 cup butter 1 cup granulated sugar 2 teaspoons vanilla extract
In a large mixing bowl, cream butter andsugar for 4 to 5 minutes or until light and fluffy. Add eggsone at a time, beating well after each addition. Stir in vanillaand salt. Gradually add flour; beat just until smooth. Mix innuts. Spread half the batter into a lightly buttered 9×13 inchbaking pan..
Add chocolate to remaining batter; combine.Top vanilla layer with chocolate batter. Do not mix the two layers.
Bake at 350°F (175°C) for 30 to35 minutes, or until a toothpick inserted in center comes outclean. Do not overbake.
Frost with Vanilla Butter Frosting. Cutbars into 2×1 1/2 inch pieces. Top each bar with cherries, ifdesired, alternating red and green.
For Vanilla Butter Frosting: In a 1 quartsaucepan, combine flour and milk. Cook over medium-low heat for2 to 3 minutes, stirring constantly, until mixture thickens.Remove from heat; cool completely.
In a small mixing bowl, cream butter,sugar and vanilla. Gradually add flour-milk mixture; beat athigh speed for 5 minutes, or until frosting becomes creamy andsmooth. Spread on bars.
Makes 30 bars.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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