Fudgy Coconut Squares
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 cup chopped walnuts
1 can (14 ounces) sweetened condensed milk
1 cup shredded coconut
ICING:
2 cups confectioners' sugar
1/4 cup baking cocoa
5 tablespoons evaporated milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13 inch x 9 inch x 2 inch baking pan. Bake at 350 °F for 30 minutes or until a toothpick inserted near the center comes out clean. Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 °F for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.
Yield: about 4 dozen
