In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container. Yield: 3 dozen.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!
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