Vacuum Cleaner Bars
Yield
12 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
melted |
|
| 1 | package |
cake mix, yellow
|
|
| 3 | large |
eggs
|
|
| 8 | ounces |
cream cheese
soft |
|
| 1 | pound |
powdered sugar
|
|
| ½ | cup |
coconut
flaked |
*
|
| ½ | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
melted |
|
| 1 | package |
cake mix, yellow
|
|
| 3 | large |
eggs
|
|
| 231.2 | ml/g |
cream cheese
soft |
|
| 453.6 | g |
powdered sugar
|
|
| 118 | ml |
coconut
flaked |
*
|
| 118 | ml |
walnuts
or pecans, chopped |
|
Directions
Combine margarine, cake mix and one egg.
Stir together until dry ingredients are moistened.
Pat mixture into bottom of well-greased 15x10 inch jellyroll pan.
Bake for 10 minutes at 325℉ (160℃).
Beat remaining two eggs lightly then beat in cream cheese and powdered sugar.
Stir in coconut and nuts.
Pour over mixture in jellyroll pan. Bake at 325℉ (160℃)F for 45 to 50 minutes or unti golden brown.
Cool to room temperature before cutting into squares.
