| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Restaurant, Desserts, Washington | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Butter |
| 3/4 | c | Brown sugar |
| 1 | Egg | |
| 1/2 | ts | Vanilla |
| 1/2 | c | Wheat flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Butter |
| 2 | c | Crunchy peanut butter |
| 1/2 | ts | Vanilla |
| 1 | c | Powdered sugar |
| 1 1/2 | c | Semi-sweet chocolate chips |
| 1/4 | c | Butterscotch chips |
| Toasted coconut |
INSTRUCTIONS
Preheat oven to 325 degrees. Cream together butter, brown sugar, egg and vanilla. Add dry ingredients and mix. Dip fingers in water and press mixture into a greased and floured 9 x 13 inch pan. Bake for 15 minutes, or until crust is light-medium brown. Cream the butter, peanut butter, vanilla and powdered sugar together and spread on top of crust. Sprinkle chips on top of peanut butter mixture and place back in over for 1 to 2 minutes to melt the chips. Garnish with toasted coconut. Chill before cutting. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Colophon Cafe & Deli, Bellingham
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