Preheat oven to 325 degrees. Cream together butter, brown sugar, egg and vanilla. Add dry ingredients and mix. Dip fingers in water and press mixture into a greased and floured 9 x 13 inch pan. Bake for 15 minutes, or until crust is light-medium brown. Cream the butter, peanut butter, vanilla and powdered sugar together and spread on top of crust. Sprinkle chips on top of peanut butter mixture and place back in over for 1 to 2 minutes to melt the chips. Garnish with toasted coconut. Chill before cutting. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (1487g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4761 (63%)|
|Amt Per Serving||% DV|
|Total Fat 529g||705 %|
|Saturated Fat 224.6g||1123 %|
|Monounsaturated Fat 194.5g|
|Polyunsanturated Fat 78.3g|
|Cholesterol 826.6mg||254 %|
|Sodium 2616.9mg||90 %|
|Potassium 4983.5mg||131 %|
|Total Carbohydrate 685.4g||202 %|
|Dietary Fiber 56.3g||225 %|
|Sugars, other 629.1g|
|Protein 134.2g||192 %|
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Calories per serving: 7614
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