hiking2christ

• 3 eggs
• 1 1/2 cups sugar
• 2 tsp vanilla
• 1/4 cup butter, melted
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup instant coffee crystals
• 1/4 cup milk or heavy cream
• 1 cup pecans, chopped
• 1/2 cup mini chocolate chips

At home: Preheat oven to 325° F. Lightly grease a 13×9 inch pan. Beat the eggs in a mixing bowl until light and fluffy. Add the sugar, vanilla and butter, beating to combine. Stir in the flour and salt. Set aside 1 1/2 cups of batter. Stir the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into the prepared pan. Add chocolate chips to the reserved batter and spoon over the coffee batter. Run a knife through the two batters to marble them. Sprinkle the pecans over the top. Bake 20-25 minutes or until the center is firm and set. Cool before cutting into bars. Wrap tightly in plastic wrap.

On the trail: Unwrap and enjoy!
Makes 12 dozen

Courtesy of http://www.wildbackpacker.com