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Betty Crocket Delights Bars Mix Cookie Brownie - 17.4 Oz
Bars Mix, Cookie Brownie
Chocolatey cocoa brownie meets delicious chocolate chip cookie! Per 1/16 Package: 130 calories; 1.5 g sat fat (6% DV); 110 mg sodium (5% DV); 17 g total sugars. See nutrition facts for As Prepared information. Contains bioengineered food ingredients. Now may contain egg ingredients. The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. Ask.GeneralMills.com. how2recycle.info. Learn more at Ask.GeneralMill.com. Try our other exciting flavors like supreme fudge & salted caramel. 100% recycled paperboard. Carbohydrate Choices: 2.
|Serving size||0.062 package|
|Servings Per Container||16|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 2.5g||3%||12%|
|Saturated Fat 1.5g||6%||16%|
|Trans Fat 0g|
|Total Carbohydrate 26g||9%||9%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Corn Syrup, Cocoa Processed with Alkali, Palm Oil, Contains 2% or Less of: Corn Starch, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Molasses Powder, Carob Powder, Artificial Flavor.
Warning Contains: Contains wheat, soy; may contain egg and milk ingredients. Do not eat raw brownie batter.
Directions You Will Need: For Brownie Batter: 2 Tablespoons Water. 1/3 Cup Vegetable Oil. 1 Egg. For Cookie Dough: 3 Tablespoons Butter, Margarine or Spread (Spread should have at least 65% vegetable oil). Softened. 2 Tablespoons Water. Heat: oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Grease bottom of pan. Stir: Brownie Mix, 2 tablespoons water, oil and egg in medium bowl until well blended. Spread evenly in pan. Stir: Cookie Mix, softened butter and 2 tablespoons water in another medium bowl until well blended (dough will be stiff). Drop cookie dough by 9 rounded tablespoonfuls onto brownie batter in 3 rows of 3. Bake: As directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered. Pan Size: 8 inch x 8 inch. 9 inch x 9 inch. 11 inch x 7 inch. Bake Time (in minutes): 34-39. 29-34. 27-32. High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry brownie mix.
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