12 GROUNDCOVER NEWS FOOD Coconut macadamia nut bars ELIZABETH BAUMAN Groundcover contributor Ingredients: 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 1/2 sticks butter 2/3 cup granulated sugar 2 eggs 1 tsp vanilla 1 3/4 cups milk chocolate chips 2 cups shredded sweetened coconut 1 cup chopped roasted macadamia nuts Directions: Preheat the oven to 325 degrees. Prepare a 9 x 13 glass pan by buttering it or spraying well with non-stick spray. Combine the flour, baking soda and salt in a small bowl. Set aside. In an electric mixer on medium speed, combine the butter and sugars until light and fluffy. Slow down the mixer and add the Where's Panda? DAVID WINEY Groundcover vendor No. 634 MAY 17, 2024 eggs, one at a time, and then the vanilla. Gradually add the flour mixture to the batter just until combined. Spread half of the batter into the pan. Sprinkle the chocolate chips evenly over the top of the batter layer. Stir the coconut and macadamia nuts into the remaining batter, then spread it over the chocolate chips. Bake for 35 minutes, until the top is golden brown. The bars may still be slightly soft in the center, but they will set up as they cool. Allow the bars to cool completely, then cut into rectangles and serve. PUZZLE SOLUTIONS B O D E G A A D D U C E E V E N E D P L E A S A N T H E A D E D A M A R A N T H E R R S Y S T A L E C L E T I E P E N T M A C E D I S H B O N D V O T E S E T A O U T C E D A R B A T T L E A X E O D D S M I L C H E G G S N I P O N I T C A R E B Y T E N E W S I H T E D N E T C R E T O N N E R A S C A L E N L A R G E R S L E E V E S T R E E T T E N D E D T U N E Y A W S
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