| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 24 |
|
WAVERLY Crackers |
| 1/2 |
c |
Packed light brown sugar |
| 1/3 |
c |
BLUE BONNET 53% Vegetable Oil Spread |
| 1/2 |
c |
PLANTERS Pecans; chopped |
| 1/3 |
c |
Flaked coconut |
| 2 |
oz |
Semisweet chocolate; melted |
INSTRUCTIONS
1. Place crackers in a single layer in a foil-lined and greased 13 x 9 x
2-inch baking pan; set aside.
2. Heat brown sugar and spread in medium saucepan over medium heat to a
boil. Boil mixture gently for 2 minutes. Remove from heat; quickly pour
over crackers, spreading evenly. Sprinkle with pecans and coconut. Using
back of spoon, gently press pecans and coconut into sugar mixture.
3. Bake at 350°F for 8 to 10 minutes or until coconut is brown. Cool.
4. Separate cracker into bars; drizzle with melted chocolate. Store in
airtight container.
Preparation Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
SOURCE: Blue Bonnet 53% Vegetable Oil Spread
NOTES : Makes 2 dozen - -----------
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on Apr 07, 1998
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”