INGREDIENTS

1. ¾ cup all-purpose flour
2. ¼ tsp baking soda
3. 1 pack (180 g) dark chocolate chips/ choco chips /  buttons
4. ½ cup brown sugar
5. ¾ cup GOLDEN FIESTA Canola Oil
6. 2 large eggs
7. 12 pc large choco-peanut bars, crumbled
8. 1 tsp vanilla extract
9. 2 Tbsp water
10. ½ tsp UFC Iodized Salt

PREPARATION

• 1 Preheat oven to 350F. Grease and line a 9×9-inch pan with wax paper. Sift flour and baking soda.  Set aside.
• 2 Put chocolate in heat proof bowl. Put bowl on top of hot water .  Stir to melt (or microwave chocolate for  30-40 seconds or until just melted).  Set aside.
• 3 Combine sugar, Golden Fiesta Oil and eggs.  Beat using a wire whisk  until just mixed.  Add melted chocolate and choco-peanut .  Beat until well mixed.  Add vanilla , water , flour-baking soda and UFC Salt.  Blend well .
• 4 Pour batter into prepared pan.  Bake for 30 minutes or until done (when toothpick inserted comes out clean).  Cool pan on wire rack.  Cut  into squares.

In the zone to bake more sweets? Try our calamansi cupcake mix or the tablea crinkles recipe. Warning: They’re too good you might be tempted to finish everything. But remember, sharing is caring!