Recipe - Chocolate Chip Bars (Suga

2 cup WATER
10 pound COOKIE MIX SUGAR #10
2 One fourth pound CHOCOLATE CHIPS; 12 OZ

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. MIX TO COMBINE MIX AND SODA. ADD 2 CUPS WATER, BEAT AT MEDIUM SPEED
1 MINUTES. DO NOT OVERMIX.

2. ADD CHOCOLATE CHIPS; MIX UNTIL EVENLY DISTRIBUTED.

3. SPREAD APPROXIMATELY 6 LB 9 OZ DOUGH INTO EACH WELLGREASED SHEET PAN.

4. BAKE 2530 MINUTES. IF CONVECTION OVEN IS USED BAKE AT 325 F.20 TO 25
MINUTES ON LOW FAN, CLOSED VENT OR UNTIL LIGHTLY BROWNED.

5. CUT 6 X 18 WHILE STILL WARM.

NOTE: FOR CHOCOLATE CHIP NUT BARS, ADD 1 LB 8 OZ CHOPPED PECANS OR WALNUTS
IN STEP 5.

Recipe Number: H02003

SERVING SIZE: 2 BARS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.