"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for FUDGE FULL PEANUT BARS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


1 pkg. Pillsbury and Butter Recipe Cake Mix
3/4 c. peanut butter
1/4 c. melted margarine
1 egg

12 oz. pkg. chocolate chips
14 oz. can sweetened condensed milk
2 T. margarine
1/2 tsp. salt
1 c. flaked coconut
1 c. chopped nuts
2 tsp. vanilla

Combine cake, pnut butter, margarine & egg. Stir til crumbly. Press 2/3 mixture into bottom ungreased 15x10" jelly roll pan. Set aside. Reserve remaining 1/3 crumb mixture. In saucepan combine chocolate chips, condensed milk, margarine & salt, over low heat melt chips until smooth. Remove from heat, stir in coconut, nuts & vanilla. Spread over dough. Crumble reserved dough over filling. Bake 350 20-25 minutes. Cool, cut bars. Makes 48.




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