Swiss Caramel Squares
|Flour||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Melted margarine||1⁄2 Cup (8 tbs)|
|For the topping|
|Desiccated coconut||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Vanilla essence||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg whites||2 , stiffly beaten|
|Yolks||2 , beaten|
In a bowl mix all the ingredients for base into a dough, spread out in a greased shallow pan, 1/2" thick.
Bake at 325° for 20 mins.
Mix the topping ingredients well together, spread over baked shortbread base and rebake for 20 mins.
Cut into squares or bars whilst lukewarm.