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Chocodile

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Ingredients
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs) (robin hood)
  Packed brown sugar 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Crunchy peanut butter 1⁄3 Cup (5.33 tbs)
  Egg yolk 1 , beaten
  Vanilla 1 Teaspoon
  Semi sweet chocolate bits 1 Cup (16 tbs)
  Crunchy peanut butter 1⁄2 Cup (8 tbs)
  Coconut 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 350° F. (moderate).
Combine flour, brown sugar, salt, butter, shortening and peanut butter.
Mix, using low speed of mixer until mixture resembles coarse crumbs.
Add egg yolk and vanilla, mix well.
Press mixture firmly into ungreased 15" x 10" x 1" jelly roll pan.
Bake at 350° F. about 25 minutesor until golden brown.
Cool slightly.
Melt semi sweet chocolate pieces in top of double boiler over hot water.
Stir in crunchy peanut butter and cocoanut.
Spread chocolate mixture over base.
Let stand at room temperature until chocolate hardens.
Cut into bars or squares.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6579 Calories from Fat 3288

% Daily Value*

Total Fat 381 g585.8%

Saturated Fat 148.4 g742.1%

Trans Fat 13.5 g

Cholesterol 427 mg142.3%

Sodium 1647 mg68.6%

Total Carbohydrates 722 g240.6%

Dietary Fiber 46.2 g184.7%

Sugars 431.8 g

Protein 106 g211.9%

Vitamin A 60.6% Vitamin C 2.2%

Calcium 43.2% Iron 122.6%

*Based on a 2000 Calorie diet

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Chocodile Recipe