Monday, September 7, 2009
Almond Coconut Bars / Taste Of Home
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed
1 pkg (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate
1/2 cup peanut butter
24 blanched almonds
In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13 x 9 inch baking dish. Combine the milk and the coconut. Carefully spread over the crust. Bake at 350 F for 18 to 20 minutes or until lightly browned. In a microwave-safe bowl, combine the chocolate chips and the peanut butter. Microwave on high for 1 minute, then stir. Microwave for 30-60 seconds longer or until the chips are melted. Stir until smooth. Spread over the warm bars. Garnish with the almonds. Refrigerate for 1 hour before cutting the bars. Makes 2 dozen
Recipe Source: Taste Of Home - Dolores Skrout
Saturday, March 14, 2009
Banana-Coconut Cream Dessert
2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut
1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.