Prep: 20 min - Total: 50 min

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into squares
1/2 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/2 cup PLANTERS Slivered Almonds, toasted


BEAT butter, brown sugar, egg and vanilla in large bowl. Stir in flour and salt. Press onto bottom of greased 13x9-inch baking pan.

BAKE at 350°F for 30 minutes or until edges are golden brown. Remove from oven. Immediately place chocolate pieces on top. Cover with foil; let stand 5 minutes or until chocolate is softened.

SPREAD chocolate evenly over entire surface; sprinkle with coconut and almonds. Cut into squares while still warm; cool.

Makes 32 servings, 1 square each

How To Toast Coconut and Almonds: Place coconut and almonds in shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly browned, stirring frequently.

This recipe created by Kraft Foods.