| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bar cookies |
36 |
Servings |
INGREDIENTS
|
|
Crust- |
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Brown sugar; packed |
| 1 |
c |
Flour |
|
|
Topping- |
| 2 |
|
Eggs |
| 1 |
c |
Brown sugar; packed |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flaked coconut |
| 1 |
c |
Almonds; chopped |
INSTRUCTIONS
These buttery bars are best when VERY fresh---and then they're
delicious. Shortbread bottoms with pecan-coconut-toffee tops. An optional
layer of chocolate is recommended for chocoholics. Heat oven to 350.
For crust: Cream butter and sugar. Blend in flour. Press into bottom
of ungreased 9"x13" pan. Bake 10 minutes.
TOPPING: Beat eggs. Add remaining ingredients and mix well. Pour
topping over baked crust. Bake 25 minutes or until topping is golden
brown. Cool slightly and cut into
36 squares.
VARIATION: Pour 2 cups of chocolate chips over warm shell before
adding coconut topping.
NOTE: These do NOT freeze well---they tend to dry out in the freezer.
Betty Crocker
Posted to Bakery-Shoppe Digest V1 #464 by angstrom@juno.com (Angela L
Gilliland) on Dec 21, 1997
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”