Name: Chocolate Nut Bar
Ingredients: 1 cup sugar; 2 squares baker's chocolate; 2 eggs

Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Nut Bar

Ingredients

1 cup sugar
2 squares baker's chocolate
2 eggs

Directions

Combine the melted butter, flour and walnut meats broken in pieces, and mix all well together.
Bake slowly in a shallow pan.
Cut in squares while warm.

Nutrition, whole recipe (rough)

282Calories

8 gProtein

14 gFat

30 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Chocolate + eggtop 24% of all pairs

Smell alikemoderate

Cooked together11,448 recipes

Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Bind the batter and add structure and moisture to the bar.
Sugar: Adds sweetness and helps the bar brown and set as it bakes.
Baker's chocolate: Provides the chocolate flavour and richness that define the bar.
Flour (in the method): Gives the bar its body and structure as it sets.
Butter (in the method): Adds fat for richness and a tender texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.