| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | pk | Cream Cheese; (8 oz) softened |
| 1/2 | c | Margarine |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 1/2 | ts | CALUMET Baking Powder |
| 1 | c | Semi-Sweet Real Chocolate Chips |
| 1/2 | c | Coconut; toasted |
| 1/2 | c | Butterscotch chips |
| 1/2 | c | Chopped pecans; toasted |
INSTRUCTIONS
Preheat oven to 375'. Beat cream cheese, margarine, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Add flour and baking powder; mix well. Spread mixture into 13X9- inch baking pan. Bake 15 minutes. Immediately sprinkle chocolate chips over crust; let stand about 5 minutes or until slightly softened. Spread chocolate over crust Sprinkle with remaining ingredients. Cool. Cut into bars. 2 dozen Prep time: 10 minutes Cooking time: 15 minutes Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 220 by "Diane Geary" <diane@keyway.net> on Nov 8, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”