This is a great recipe for a quick and easy dessert that looks much more complicated than it is.

Chocolate Walnut Squares

Ingredients:
• 26 ounce empty candle jar, cleaned and dried
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup unsweetened cocoa powder
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 cup chopped walnuts

Use the instructions on the Bright Ideas page to prepare the candle jar.

Place a large sheet of wax paper on the table. Measure the flour, baking powder and salt onto the wax paper. Carefully use the wax paper as a funnel to add the flour mixture to the jar. Shake and gently tap the jar to settle and slightly pack the flour.

Add the cocoa powder then the brown sugar. Pack firmly.

Add the white sugar and top with the walnuts. You must pack the jar fairly tightly as it will be very full. Add the lid.

Download and print the recipe directions onto white cardstock, photo paper or directly onto Avery Postcards 3263. Print the file 2-sided. It will print 4 recipes on one side and four pictures of the final dessert on the other side. Cut apart. Tie to the jar with a pretty ribbon.

Click here to download printed copy of the Chocolate Walnut Squares Recipe Cards. This file will make 4 copies of the recipe on one sheet. Due to the pictues, this file is large and will take several minutes to download, especially if you have a dialup connection. If you cannot download the file, contact us at info@BlackCreekCandleWorks.com and we will email it to you.

You must have Acrobat Reader to open this file. You can download this program for FREE at: www.Adobe.com

Or you may copy the following directions on your own recipe card and attach to the jar with a ribbon.

Ingredients:
• 1 jar Chocolate Walnut Squares Mix
• 1 Cup Milk
• 6 Tablespoons Melted Butter
• 2 Eggs, beaten
• 1 1/2 Teaspoons Vanilla

Directions:
1. Preheat oven to 400 degrees F. Line a 9X13 inch pan with wax paper.
2. Pour the Chocolate Walnut Squares Mix in a large bowl.
3. Add the beaten egg, milk, butter and vanilla all together and stir until just mixed and moist throughout. Do not over mix.
4. Pour into prepared pan and spread evenly over bottom.
5. Bake about 18-20 minutes until a toothpick comes out clean. Cool in pan on a rack for about 10 minutes. Remove by turning upside down onto another wire rack and remove wax paper. Allow to completely cool.

To Serve:
Cut into 3 inch squares and place on a dessert plate. Top with a dollop of powdered sugar glaze and chopped walnuts to decorate. (Make glaze by adding a few teaspoons of water to powdered sugar to make a thin icing)