Recipe - Giant Pizzazz Cookie

2 cup Allpurpose flour
Three fourths teaspoon Baking soda
1 cup (2 sticks) butter, or
margarine
One half cup Caramel Ice Cream topping
1 teaspoon Vanilla extract
1 cup 'M&M's SemiSweet OR
Chocolate Baking Bits
Three fourths cup Shredded coconut
One half cup Dry roasted peanuts

source: Mars,Inc. l994 MMBake

Preheat oven to 350*F

In a bowl, combine flour and baking soda; set aside. Cream butter, sugar
and vanilla until light and fluffy; add flour mixture just until blended.
DOUGH WILL BE CRUMBLY. Pat dough evenly into greased 12 inch round pizza
pan (a 13 x 9inch pan can be substituted). Prick crust with a fork. Bake
15 16 minutes or until firm.

Spread warm crust evenly with caramel topping. Spread M&M's Chocolate
Baking bits , coconut and nuts. Sprinkle mixture evenly over caramel
topping pat down lightly. Continue to bake an additional 5 minutes, or just
until coconut begins to turn golden. Cool completely before cutting into
wedges. Store in tightly covered container. Makes 16 wedges.

Posted to JEWISHFOOD digest V97 #014, by alotzkar@direct.ca (Al) on Wed,
15 Jan 1997.