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Ingredients
- 2 stk softened butter or possibly margarine, softened (1 c., see note)
- 2 c. granulated sugar
- 1 tsp vanilla
- 1/4 c. firmly packed unsweetened cocoa
- 4 ounce unsweetened chocolate, melted
- 3 x Large eggs
- 2 1/2 c. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c. buttermilk
- 1 x (16-oz) jar sauerkraut, liquid removed, rinsed well, liquid removed again and minced
- 1/2 c. raisins
- 1/2 c. minced pecans
- 2 c. lowfat milk chocolate chips
Directions
- "Easy to cut and lovely after removing from the freezer and cutting," Lois Lesser advises. If they're not totally cool, she adds,
- "They live up to their name of 'Ugly Bars.' " Do not alter size of the baking pan, she says.
- Preheat oven to 350 degrees. Grease a 12-by-18 inch sheet pan with sides.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed till mix is light and fluffy, about 2 min. Add in vanilla, cocoa and melted chocolate; beat well. Add in Large eggs, one at a time, beating well after each addition.
- In another bowl, lightly stir together flour, baking pwdr, baking soda and salt to mix. Add in to chocolate mix alternately with buttermilk, beating just till combined. Stir in sauerkraut, raisins, pecans and chocolate chips.
- Spread batter in prepared pan. Bake 25 to 30 min, or possibly till a cake tester inserted in center comes out clean. Let cold before cutting into bars.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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