Last Saturday, the Maryville Chapter of the Missouri Writers Guild partnered with the Maryville Public Library to host a presentation on "Researching the Historical Mystery," by Anna Loan-Wilsey, author of the historical mysteries featuring Hattie Davish, a private secretary to the late 19th century's rich and famous. The delicious chocolate chip bars baked by Irene Alexander were served at the reception after the author's presentation. Several people (including me) asked for the recipe, which Irene generously supplied. She adds an extra cup of chocolate chips. I added 1 cup of English walnuts. Irene said that the first time she made this recipe, she didn't have a jelly roll pan, so she used a 9x13-inch pan. The bars were thick and chewy. Everyone liked them so much, she always uses a 9x13-inch pan. Enjoy!
Davy Crockett Bars
from Irene Alexander
Sift together in large bowl:
2 cups flour
1 cup sugar
1 teaspoon baking power
1 teaspoon soda
1/2 teaspoon salt
Mix in:
1 cup brown sugar
2 cups rolled oats
Add:
1 cup chocolate chips (Irene uses 2 cups, the secret to its decadence)
1 cup oil
2 eggs, beaten
1 teaspoon vanilla
Press into greased jelly roll pan. Bake 12-15 minutes at 350 degrees. Irene uses a 9x13 pan and bakes for 20-30 minutes until lightly browned. Test with toothpick and bake longer as needed.
from Irene Alexander
Sift together in large bowl:
2 cups flour
1 cup sugar
1 teaspoon baking power
1 teaspoon soda
1/2 teaspoon salt
Mix in:
1 cup brown sugar
2 cups rolled oats
Add:
1 cup chocolate chips (Irene uses 2 cups, the secret to its decadence)
1 cup oil
2 eggs, beaten
1 teaspoon vanilla
Press into greased jelly roll pan. Bake 12-15 minutes at 350 degrees. Irene uses a 9x13 pan and bakes for 20-30 minutes until lightly browned. Test with toothpick and bake longer as needed.
Bake until lightly browned.
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