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Recetas en Español
3/4 cup unsalted butter, melted and cooled
2 1/2 cups brown sugar, packed
2 3/4 cups all-purpose flour
2 teaspoons Davis Baking Powder
1/4 teaspoon salt
1 1/4 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup whole pecan halves
1/2 cup finely diced date pieces Melted chocolate for drizzling, entirely optional
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spray an 8 by 11 inch baking pan with non-stick cooking spray.
In a mixing bowl, blend butter and sugar. Then add in eggs and vanilla and blend well. Fold in remaining ingredients. Spoon into the prepared pan, using wet fingertips to spread, if necessary. Pat batter down. Place the pan on the baking sheet.
Reduce heat to 325 degrees F. immediately and bake 35 minutes until set but still seems a bit soft. Cool 20 minutes and then freeze an hour. Drizzle on additional melted chocolate if desired. Cut into bars and wrap each in cello paper.
Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream to help the almonds adhere. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart. Firmly press the slivered almonds against the scones.
Bake until the edges of the scones and the almonds are lightly browned, about 15 to 18 minutes .
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