|Sifted all purpose flour||2 1⁄2 Cup (40 tbs) (robin hood)|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|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|
|Semi sweet chocolate bits||1 Cup (16 tbs)|
|Crunchy peanut butter||1⁄2 Cup (8 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
Preheat oven to 350Â° 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 350Â° F. about 25 minutesor until golden brown.
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.