Serves: 5
Total Calories: 739
AT HOME:
1. Preheat oven to 325° F.
2. Lightly grease a 13 x 9 " pan.
3. Beat the eggs in a mixing bowl until light and fluffy.
4. Add the sugar, vanilla and butter, beating to combine.
5. Stir in the flour and salt (set aside 1-1/2 C. of batter.
6. Stir together coffee crystals and cream and add to the remaining batter.
7. Spread the coffee batter into the prepared pan.
8. Add chocolate chips to the reserved batter and spoon over the coffee batter.
9. Run a knife through the two batters to marble them.
10. Sprinkle the pecans over the top.
11. Bake 20-25 minutes or until center is firm and set.
12. Cool before cutting into bars.
13. Wrap tightly in plastic wrap.
IN CAMP: Unwrap and enjoy!
Fun Fact: Lofty cumulus clouds (cotton candy) usually indicate good weather.
This Cappuccino Bars recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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