(by Shirley McNevich)
Crust: 1 1/2 cups graham cracker crumbs (you can make your own if you wish); 1/4 cup white sugar; 1/3 cup Parkay margarine (melted)
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 1 egg; 3/4 cup Baker's angelflake coconut; 3/4 cup chopped nuts (your choice of kind); 1 - 6oz. bag Nestle's semi-sweet chocolate chips
In a bowl add graham cracker crumbs, 1/4 cup white sugar and melted Parkay--stir to mix. Press mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 5 minutes. Remove pan from oven--set aside and let cool to room temperature. In a mixer add cream cheese, 1/2 cup white sugar and egg--beat. Spread cream cheese mixture evenly on top of cooled crust. Sprinkle coconut, chopped nuts, and chocolate chips evenly on top of cream cheese mixture. Use the back of a spoon to LIGHTLY press the coconut, nuts and chocolate chips into the cream cheese layer. Bake at 350 degrees for 25-30 minutes or until light brown. Cool completely, then cut into bars or squares. Keep refrigerated.
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