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Preheat oven to 350F. Combine flour, sugar and cocoa, cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13x9" baking pan. Bake 10 minutes. In saucepan, combine Eagle Brand and 1 CUP Hersheys Chocolate Chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining 1 CUP Hersheys Chocolate Chips to reserved crumb mixture; sprinkle evenly over top. Bake 25-30 minutes or until center is set. Cool. Cut into bars. Store covered at room temperature. Prep time: 15 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Bar (38g)|
|Recipe Makes: 36 Bars|
|Calories from Fat: 30 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 9.8mg||3 %|
|Sodium 16.6mg||1 %|
|Potassium 62.9mg||2 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 27g|
|Protein 1.9g||3 %|
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Calories per serving: 144
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