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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain. Pat dry and grease bottom and sides of cooker. Line cooker with parchment paper cut to fit bottom only. | 2. Mix flour, brown sugar, baking powder and salt in large mixer bowl. Cut in 3/4 cup (180 mL) butter until mixture forms fine crumbs; remove and reserve 1 cup (250 mL) of the flour mixture. | 3. Add milk and vanilla to remaining flour mixture in bowl; mix until blended. Beat in eggs, one at a time, beating until smooth after each addition. Spread batter in cooker. | 4. Cut 3 tablespoons ( 45 mL) butter into reserved flour mixtures; stir in nuts and chocolate shot. Sprinkle evenly over batter. | 5. Place covered cooker in cold oven. Set oven at 350 F or 180°C Bake until wooden pick inserted in center comes out clean, about 1 1/2 to 1 3/4 hours. Cool in cooker on wire rack. Cut into bars or squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
brown sugar	2	cups		1672.0	431.596	0.528	0.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	3/4	cup		256.5	11.7855	8.0145	21.6
milk	1	cup		148.84	11.6632	7.686	7.9788
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	2			143.0	0.72	12.56	9.51
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016
chocolate	1/3	cup		46.98	7.6707	1.6686	1.1664

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.