Ingredients:
2 1/2 cups all-purpose flour
1 1/4 cups brown sugar, packed
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1 large eggs
1 teaspoon vanilla extract
1/2 cup butter
1/2 cup golden shortening
1 cup chocolate chips
1/2 cup butter
1/2 cup fine sweetened coconut
Directions:
In a mixing bowl, combine flour, brown sugar, salt and crunchy peanut butter.
Add butter and shortening and using a pastry blender, blend until crumbly.
In a small bowl, mix together egg and vanilla extract; whisk until smooth.
Add egg/vanilla mixture to flour mixture and mix until incorporated.
Press mixture into a 10″ x 15″ cookie sheet.
Bake in preheated 350 F oven for 15 minutes.
FROSTING: In a 4 cup measure, add chocolate chips and microwave on medium-high for 2 minutes.
Stir well and microwave on medium-high for another 1 minute.
Remove and stir until chocolate is smooth.
Add butter and coconut and stir until well combined.
Spread over warm base.
Let cool completely.
Cut into squares.
Servings: 16
Time preparation: 15 min.
Time total: 33 min.