TREASURE CHEST BARS
BY: Alvina Gulanowski Wojda
These cookies became a Christmas favorite in the Wojda household. The are of particular delight to Gordon James Wojda
INGREDIENTS:
2 CUPS ALL PURPOSE FLOUR
1 1/2 TEASPOOON BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP BUTTER
1/2 CUP SUGAR
1/2 FIRMLY PACKED BROWN SUGAR
2 EGGS
1 TEASPOON VANILLA
3/4 CUP MILK
1 CUP WALNUT OR PECAN CUT OR BROKEN INTO LARGE PIECES
1 CUP QUARTED WELL DRAINED MARASCHINO CHERRIES
6 OUNCE PACKAGE OF CHOCOLATE CHIPS
METHOD:
SIFT TOGETHER FLOUR, BAKING SODA AND SALT...SET ASIDE
CREAM TOGETHER BUTTER, SUGAR, AND BROWN SUGAR
BLEND IN EGGS AND VANILLA...BEAT UNTIL FLUFFY
ADD SIFTED INGREDIENTS ALTERNATELY WITH MILK...BEGIN AND END WITH DRY INGREDIENTS
STIR IN NUTS, CHERRIES AND CHOCOLATE CHIPS
TURN INTO GREASED AND FLOURED 15" BY 10 " PAN
BAKE AT 325 DEGREES FOR 25 TO 30 MINUTES
BROWN BUTTER FROSTING INGREDIENTS:
3/4 OF BUTTER STICK
2 CUPS CONFECTION SUGAR SIFTED
1/2 TEASPOON VANILLA
2 TABLE SPOON MILK....MAY NEED TO ADJUST
METHOD:
BROWN BUTTER OVER MEDIUM HEAT UNTIL DEEP BROWN...DO NOT BURN
REMOVE FROM HEAT AND ADD REMAINING INGREDIENTS
ADJUST WITH ADDITIONAL SUGAR OR MILK TO CREATE SMOOTH FROSTING
FROST BAR WITH WARM FROSTING
GOOK LUCK!