Chocolate Chip Honey Bars
Makes 18 bars
1-3 / 4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeas
1 / 2 teaspoon salt
1 / 4 cup water
1 / 4 cup evaporated milk
1 / 2 cup butter or margarine
2 tablespoons honey
1 egg yolk
1 cup mini semi-sweet chocolate morsels
1 / 2 cup sugar
In a large bowl, combine 1 / 2 cup flour, undissolved yeast, and salt. Heat water, milk, butter, and honey until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and ˝ cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Remove dough from refrigerator. Combine chocolate morsels and 1/2 cup sugar. Roll dough to 8 x 8-inch square using 1 / 4 cup of sugar mixture (instead of flour) on surface. Sprinkle with 1/4 cup sugar mixture; fold ends over center (like folding a letter). Repeat rolling, sprinkling, and folding procedure twice more using remaining sugar mixture. Roll to 8 x 8-inch square; pat in 8 x 8-inch square baking pan lined with parchment or wax paper.
Bake at 375°F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Cut into bars to serve*.
* To serve later and maintain freshness, store thoroughly cooled bars in airtight containers or freezer bags and freeze for up to 1 month. Thaw for at least 1 hour before serving.
Serving size: 1 bar; 1 / 18 of recipe
Serving weight: 1.6 ounces
Calories 170; Total fat 9 g; Saturated fat 5 g;
Cholesterol 25 mg; Sodium 120 mg; Carbohydrates 23 g; Dietary fiber less than 1 g; Sugars 13 g; Protein 2 g