| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Chocolate, Cookies, Cakes |
48 |
Squares |
INGREDIENTS
| 1 |
c |
Butter, softened |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Pure vanilla extract |
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Baking cocoa |
| 1/2 |
c |
Walnuts or pecans, chopped |
| 1 |
cn |
Sweetened condensed milk |
| 1 |
c |
Coconut, shredded |
|
|
ICING |
| 2 |
c |
Confectioners' sugar |
| 1/4 |
c |
Baking cocoa |
| 5 |
tb |
Evaporated milk |
| 2 |
tb |
Butter, melted |
| 1/2 |
ts |
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 ingrediants until smooth; spread over warm bars.
Refrigerate at least an hour prior to cutting.
Yield: about 4 dozen
Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on Sep 21,
1998
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