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Mini Kiss Blondie Bars


1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1 3/4 cups (1O-oz. pkg.) HERSHEYS Mini KlSSES Milk Chocolate, divided
1 cup chopped nuts

Heat oven to 350'F. Beat butter and shortening in large bowl on medium speed of mixer just until blended. Add brown sugar and granulated sugar; beat well. Beat in eggs, vanilla and baking soda. Gradually beat in flour (if dough becomes too stiff, stir in remaining flour with spoon). Set aside 1/2 cup MINI KISSES; stir in remaining KISSES and nuts. Press dough into ungreased jelly-roll pan (dough will be stiff). Bake 15 to 20 minutes or until top is golden. Remove from oven; immediately place reserved KISSES over top, pressing down lightly. Cool completely in pan on wire rack. Cut into bars.

Makes 48 bars.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.