| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Choco4 | 30 | servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 2/3 | c | Sugar |
| 1/3 | c | Baking cocoa |
| 1/4 | c | Packed brown sugar |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter or margarine |
| 2 | Eggs; lightly beaten | |
| 1 | 7 ounces pkg flaked coconut | |
| 1 | 14 ounces ca sweetened condensed milk | |
| 2 | c | Semisweet chocolate chips; (12 oz.) |
| 1/2 | c | Creamy peanut butter |
INSTRUCTIONS
CRUST TOPPING In a mixing bowl, combine the first six ingredients. Cut in butter until crumbly. Add egg; mix well. Spread in a greased 13x9x2" baking pan. Bake at 350 F. for 8 minutes. Sprinkle coconut on top. Drizzle sweetened condensed milk evenly over coconut. Return to the oven for 20-25 minutes or until lightly browned. In a saucepan over Low heat melt chocolate chips and peanut butter, stirring until smooth. Spread on bars. Cool. Yield: 2-3 dozen. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan, 94, p. 64 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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