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| INGREDIENTS |
| ½ cup |
butter, unsalted |
| 2 cups |
packed brown sugar |
| 4 |
egg whites, beaten |
| 2 tsp. |
vanilla extract |
| 2 cups |
all-purpose flour |
| 2 tsp. |
baking powder |
| 1 tsp. |
ground cinnamon |
| 1 cup |
chopped pecans |
| ¾ cup |
semi-sweet chocolate chips |
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| RECIPE |
- In a saucepan cook the butter and brown sugar over low heat. Remove from heat and cool.
- Preheat oven to 350˚F. Grease a 12x18" jelly roll pan.
- In a medium bowl, stir together the butter mixture, egg whites, and vanilla.
- Sift together the flour, baking powder and cinnamon. Stir into the egg mixture until well blended. Stir in the pecans.
- Spread the batter into prepared jelly roll pan. Bake for 25 minutes.
- Remove from oven and immediately sprinkle the chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface.
- Cool. Cut into squares.
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| SERVING SUGGESTION |
SERVING SIZE:
1 square
NUMBER OF SERVINGS:
30
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| NUTRITION FACTS |
| |
| Calories |
193 |
|
| Total Fat |
8 g |
|
| Sodium |
35 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
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