Ah, summer - and suddenly picnics are the order of the day. Nothing tastes quite like the food you eat in the great outdoors - whether you visit a park, a canyon or your own back yard.
Sometimes it's a bit of a hassle to pack it up and haul it out, but the pleasures of picnicking make it all worthwhile.Even better are no-hassle foods that travel well to whatever destination you have in mind. Chocolate Macaroon Squares are one such cookie. They are easy to make and transport to a summer picnic. They're sturdy, so they won't crumble easily.
Pack your favorite sandwiches and salad and you're all set.
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Recipes
CHOCOLATE MACAROON SQUARES
18 1/4-ounce box chocolate cake mix
1/3 cup butter or margarine, softened
2 eggs
14-ounce can sweetened condensed milk (11/4 cups) (not evaporated milk)
1 teaspoon vanilla extract
2 cups (12-ounce package) semisweet chocolate chips
1 1/3 cups flaked coconut
3/4 cup chopped nuts, optional
Beat cake mix, butter and 1 egg in a large mixer bowl until crumbly. Firmly press onto bottom of greased 9-by-13-inch baking pan.
Combine sweetened condensed milk, remaining egg and vanilla in medium bowl; stir in chocolate chips, 1 cup of the coconut and the nuts, if using. Spread over crust. Sprinkle with remaining coconut.
Bake in a preheated 350-degree oven for 30 to 40 minutes or until golden brown (center will set when cooled). Cool in pan on wire rack. Makes about 2 dozen squares.
- From Nestle Toll House