Heat oven to 350 degrees. Grease a 12-3/4 by 9 by 2-inch pan with unsalted shortening and dust lightly with flour. Sift together flour, baking powder, baking soda and salt. Work butter in a bowl until creamy; add granulated sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in sifted dry ingredients. Pour batter into prepared pan. Sprinkle with chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff peaks form; gradually add the 1 cup brown sugar and beat until stiff but not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40 minutes. Cool in pan on wire cake rack and cut into 2x1-1/2 inch bars. Makes approximately 36 bars.

From Carole Anderson,

Redbook, Dec 1972, "The Great

Christmas Cookie-Swap Cookbook"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm