Directions:

Combine flour, sugar and corn starch in a medium-size bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan.

Bake in a preheated 350 F oven for 15 to 18 minutes or until crust is lightly browned. Beat eggs, corn syrup, sugar, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven.

Bake an additional 20 to 25 minutes or until mixture is golden. Cool on wire rack and cut into bars.

The experts at ACH Food Companies, including Fleischmann's Yeast, Argo Corn Starch and Karo Corn Syrup, say no matter what the recipe, make sure you always:

• Measure dry ingredients in a dry ingredients measuring cup or spoon.

• Measure liquid ingredients in see-through measuring cups at eye level.

• Use a thermometer for precise temperatures.

• Follow each recipe exactly.

• Preheat the oven.

• Make sure your measuring spoon is completely dry before dipping it into dried spices.

• Use light corn syrup when a delicately sweet flavor is desired, such as in fruit sauces and jams; dark corn syrup when you want a more robust flavor and color for baked goods. Karo Lite Syrup contains 33 percent fewer calories than regular light corn syrup and works well in most recipes.

• Use only half as much corn starch as you would flour for thickening. Corn starch lets colors and flavors come through instead of being covered up as with flour.

Recipes And More

For a copy of the cookbook, send $2 to Bake for the Cure Cookbook, P.O. Box 5012, Clinton, IA 52736-5012. Or visit the site www.bakeforthecure.com to find an order form. For information on breast cancer and more about Susan G. Komen for the Cure, go to www.komen.org or 1-877-GO-KOMEN.