Sand Dunes Cocoa Expresso Bars

• 6 tablespoons corn oil light, spread
• 1 cup sugar granulated
• 1/2 cup cocoa powder
• 1 1/2 teaspoons instant coffee, espresso or powdered
• 1/2 cup liquid egg substitute frozen, thawed
• 1/2 cup flour, all-purpose
• 1/4 cup walnuts finely chopped
• 1 x powdered sugar

1. Heat oven to 350F (180C).
2. Lightly spray 8-inch square baking pan with light vegetable cooking spray.
3. In medium saucepan over low heat, melt corn oil spread.
4. Add sugar and stir until well blended.
5. Remove from heat and stir in cocoa and espresso powder.
6. Add egg substitute; stir to blend.
7. Stir in flour and walnuts.
8. Spread batter into prepared pan.
9. Bake 25 minutes or until edges begin to pull away from sides of pan.
10. Cool in pan on wire rack.
11. Sprinkle powdered sugar over top.
12. Cut into bars.

corn oil, sugar, cocoa powder, instant coffee, liquid egg substitute, flour, walnuts, powdered sugar

Taken from recipeland.com/recipe/v/sand-dunes-cocoa-expresso-bars-34022 (may not work)