RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Honey-Chocolate Bars - pareve
2 3/4 cups sifted all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon cardamon seeds, crushed in a mortar 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 cups sugar 3/4 cups honey 2 tablespoons water 2 ounces semi-sweet chocolate bits 1 1/4 cupped walnuts or almonds 2 eggs beaten 1/4 cup orange juice confectioners sugar Sift together the flour, cinnamon, cloves, cardamon, baking soda and baking powder. Place in a mixing bowl and set aside. Bring the sugar, honey and water to a boil. Remove from the heat immediately and allow to cool. Stir the chocolate bits, nuts, eggs and orange juice into the honey mixture. Add the liquid ingredients to the dry ingredients and blend well. Place dough in a lightly covered dish and store at room temperature for two or three days to ripen. Preheat the oven to 325 degrees. Spread the dough in a greased jelly-roll pan (1" X 10" X 15"). Bake for 35-40 minutes. Cool. Wrap in aluminum foil and store, for up to three weeks at room temperature. The flavor improves with storage. When ready to use, cut into bars and dust with confectioners sugar. Source: THE NEW YORK TIMES MENU COOKBOOK
