Triple-layer cookie bars
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| ⅔ | cup | Sugar |
| ⅓ | cup | Baking cocoa |
| ¼ | cup | Packed brown sugar |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 2 | Eggs; lightly beaten | |
| 1 | 7 ounces pkg flaked coconut | |
| 1 | 14 ounces ca sweetened condensed milk | |
| 2 | cups | Semisweet chocolate chips; (12 oz.) |
| ½ | cup | Creamy peanut butter |
Directions
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@...
Recipe by: Taste of Home Magazine, Dec/Jan, 94, p. 64 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.