Nicole’s Recipes

INGREDIENTS

* 1 cup evaporated milk
* 1 cup white sugar
* 1 T. cornstarch
* 3 egg yolk, beaten with 1 teaspoon water
* 1/2 cup butter
* 1 teaspoon vanilla extract
* 1 cup chopped pecans, toasted
* 1 cup flaked coconut, toasted

DIRECTIONS

1. In a large saucepan combine evaporated milk, sugar, cornstarch, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in toasted pecans and toasted coconut. Spread on cake while still warm. You might have to wait for it to cool a little so it will not run. That’s ok.

**To toast coconut and nuts, stir over medium heat in a skillet or on a cookie sheet in the oven until fragrant and golden. Do not use high heat, forget to stir, or leave it too long because burned nuts are bitter! Once you start smelling them, they are nearly done and will burn fast, so watch out.

For the brownie part:
1 1/2 cups flour
3/4 cup cocoa + 2 Tablespoons
1 teaspoon baking powder
2 cups sugar
1 1/2 teaspoons salt
4 eggs
2 tablespoons corn syrup
1 1/3 cups butter, softened
2 teaspoons vanilla

Mint Frosting:
2 1/2 cups powdered sugar
2 tablespoons milk
1/4 cup butter, softened
1 teaspoon peppermint extract
4 ounces cream cheese, softened

Chocolate topping:
1 stick butter
2 cups semisweet chocolate chips

Preheat oven to 350 F.

Combine flour, cocoa, baking powder, sugar, and
salt. Add butter then eggs, corn syrup and vanilla.
Spread in greased 10×15 pan and bake 30 minutes or until soft in the center
and edges are slightly firm.
Dont overbake.
Cool.

Prepare mint frosting and spread over cooled bars.

Melt chocolate chips and butter together in microwave (stirring every 15
seconds- should take about 2 min) or in double boiler. Heat just until melted and smooth.
Cool chocolate slightly and spread over mint frosting.

Allow chocolate set and cut the bars. (I put mine in the refrigerator to set faster)

These bars freeze well individually wrapped in plastic then bagged in a ziplock bag. I like to eat them cold best actually.