| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
|
24 |
Bars |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 2/3 |
|
Granulated Sugar |
| 1/4 |
c |
American-process Cocoa |
| 1 |
|
Whole Egg |
| 1 1/4 |
c |
All-purpose Flour |
| 1 1/2 |
c |
Flaked Coconut |
| 1 |
c |
Sliced Almonds |
| 3/4 |
c |
Mint Chips |
| 1 |
cn |
Sweetened Condensed Milk |
| 1/2 |
ts |
Peppermint Extract |
INSTRUCTIONS
CHOCOLATE BASE
MINT TOPPING
Pre-heat oven to 350-F degrees and set aside a 9-inch by 13-inch cake
pan.
In a large mixing bowl, cream together the shortening, sugar, cocoa,
and egg until smooth. Sift in the flour and mix until well blended.
Press the mixture firmly into the bottom of the cake pan. Bake for
about 10 minutes, or until dry.
To prepare the topping, combine the coconut, almonds, and mint chips
in a bowl, then sprinkle over the baked chocolate base.
In a separate mixing bowl, combine the sweetened condensed milk and
peppermint extract. Pour the mixture evenly over the top of the nuts
and coconut.
Bake for 20 to 25 minutes, or until golden. Cool, then cut into bars.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 13, 1999, converted by MM_Buster
v2.0l.
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