| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cakes, Chocolate, Cookies, Desserts | 48 | Squares | |
INGREDIENTS
| 1 | c | Butter, softened |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | t | Pure vanilla extract |
| 1 | c | All-purpose flour |
| 1/4 | c | Baking cocoa |
| 1/2 | c | Walnuts or pecans, chopped |
| 1 | Sweetened condensed milk | |
| 1 | c | Coconut, shredded |
| ICING | ||
| 2 | c | Confectioners' sugar |
| 1/4 | c | Baking cocoa |
| 5 | T | Evaporated milk |
| 2 | T | Butter, melted |
| 1/2 | t | Pure vanilla extract |
INSTRUCTIONS
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and nuts; add to the creamed mixture. Spread into a 13"x 9"x 2" baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least an hour prior to cutting. Yield: about 4 dozen BTW, the first one I 'looted" from "Home Cooking" and changed the name cause I'm serving it at the mini q-fest. Posted to bbq-digest by Jim Anderson <[email protected]> on May 30, 1998
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