Wonderfully moist and chewy
| Yield | |
|---|---|
| Source | Wilma Weisz, Ft. Wayne, Ind. |
| Prep time | 1 hour |
| 1⁄4 | Cup | butter |
| 1⁄2 | Cup | brown sugar |
| 1 | Cup | flour |
| 2 | eggs | |
| 1 | Teaspoon | vanilla |
| 1⁄4 | Teaspoon | salt |
| 1 | Cup | coconut (shredded) |
| 1 | Cup | corn flakes |
| 1 | Cup | nuts (chopped) |
Bottom Layer:
Method
Mix together butter, sugar and flour. Press into a greased 9x13-inch pan. Bake at 350 degrees for 8–10 minutes.
Top Layer:
Method
Beat eggs until light; add sugar and vanilla. Stir in salt, coconut, corn flakes and nuts. Spread on top of baked crust and bake at 350 degrees for 25 minutes. (Substitute 2–3 tablespoons flour for corn flakes, if desired.)
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