Cashew Choco Chip Bars

About Cashew Choco Chip Bars

Ingredients

• Cashewnuts, chopped ½ cup
• Dark chocolate chips ½ cup
• White chocolate chips ½ cup
• Melted butter ½ cup + to grease
• Brown sugar ¾ cup
• Sugar ¼ cup
• Eggs 2
• Vanilla extract ½ tsp
• Refined flour 1 cup
• Baking soda ½ tsp
• Baking powder ½ tsp
• Salt ½ tsp

How to Make Cashew Choco Chip Bars (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking dish.
2. Take butter, brown sugar and sugar in a mixing bowl and beat with an electric beater till the sugars dissolve and the mixture becomes light and fluffy.
3. Add eggs, vanilla extract and continue to beat.
4. Add refined flour, baking soda, baking powder, salt, dark and white chocolate chips and fold in well.
5. Pour the mixture into the greased dish. Spread cashewnuts on top.
6. Keep the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown.
7. Take the dish out of the oven and let it cool down to room temperature.
8. Cut into bars, arrange the bars on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps