Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine; softened |
| 1½ cup | Sugar |
| 3 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 cup | All-purpose flour |
| ¼ cup | Baking cocoa |
| ½ cup | Chopped walnuts |
| 1 can | (14 oz) sweetened condensed milk |
| 1 cup | Shredded coconut |
| 2 cups | Powdered sugar |
| ¼ cup | Baking cocoa |
| 5 tablespoons | Evaporated milk |
| 2 tablespoons | Butter or margarine; melted |
| ½ teaspoon | Vanila |
ICING
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well.
Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9x2-inch baking pan. Bake at 350° 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° for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.
Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998