Lunchbox Triangles

Lunchbox Triangles

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I pack two lunches every day.  One for me and one for Davis.  Anything I can make ahead and prepackage to freeze is a winner.  I try to make healthful lunches but a treat now and then is a welcome sight.  Davis will only eat so many carrot sticks before a revolt is underway.

This recipe is similar to a typical Toll House recipe but it is a little more substantial.  I don’t know about you, but my Toll House cookies usually come out paper thin and don’t travel very well.  These cookie bars make better food for wandering afar into the scary depths of the high school cafeteria.

 

Lunchbox Triangles

 

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup butter

1 cup sugar

1 cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup chocolate chips

1 cup chopped pecans

 

Preheat oven to 350 degrees.  Grease a 9X13 inch jelly roll pan.  Line with parchment paper, letting the paper overhang the sides by 1 inch.  In a bowl, whisk together the flour, baking powder, and salt.  In another bowl, using an electric mixer, beat together the butter and sugars until light and fluffy.  Add the eggs and vanilla.  Beating on medium speed, add the dry ingredients.  Blend in the chocolate chips.  Spread the dough in the prepared pan.  Sprinkle the nuts on top.  Bake until golden brown around the edges and a toothpick inserted in the center comes out with only a few moist crumbs attached, about 25-30 minutes.  Place the pan on a wire rack and allow to cool for 1 hour.  Remove from the pan and cup into 18  triangles or squares.

 

Hint:  To make the triangles.  First cut the bars into 9   3″X4″ rectangles and then cut diagonally into triangles.

 

Mix sugars and butter.

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Add dry ingredients and then the chocolate chips.

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Use an offset spatula to spread the dough.

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Add the nuts and bake in a 350 degree oven for 25-30 minutes.

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