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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 13x9x2-inch baking pan. Bake at 350? 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? 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. Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 48|
|Calories from Fat: 109 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 76.3mg||23 %|
|Sodium 67mg||2 %|
|Potassium 86.1mg||2 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 23.9g|
|Protein 3.2g||5 %|
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Calories per serving: 212
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