| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Bars |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Cocoa |
| 1 |
c |
Coconut |
| 1/2 |
c |
Chopped nuts |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Vanilla |
| 2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Margarine; softened |
| 2 |
c |
Powdered sugar |
| 2 |
tb |
Milk |
| 1 |
ts |
Peppermint extract |
| 3 |
dr |
Green food coloring |
| 1 |
pk |
Semi-sweet chocolate chips; (6 oz.) |
| 2 |
tb |
Milk |
INSTRUCTIONS
CRUST
FILLING
FROSTING
In a 2-quart saucepan combine margarine, sugar, cocoa, egg and vanilla.
Cook over medium heat, stirring constantly until margarine is melted and
mixture is smooth, 1 to 2 minutes. Stir in remaining crust ingredients.
Press into a 9 x 13-inch pan and chill 15 minutes. In a small mixer bowl
combine filling ingredients. Beat at medium speed, scraping bowl often
until smooth, 2 to 3 minutes. Spread evenly over crust. Chill 15 minutes.
In a 1-quart saucepan combine chocolate pieces and milk. Cook over low
heat, stirring occasionally until chocolate is melted, 2 to 3 minutes.
Spread evenly over bars. Cover; chill 2 to 3 hours or until firm. Cut into
bars. Store, covered, in the refrigerator. Yield: 4 dozen.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 315 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”