Butter finger dessert bars
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; at room temperature |
| 2 | cups | Flour |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Sugar |
| 4 | Eggs; well beaten | |
| 2 | cups | Pecans |
| 2 | cups | Brown sugar |
| ¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | cup | Shredded coconut |
Directions
Mix butter, 2 cups flour, salt, and sugar until crumbly. Press into a 9 inch x 13 inch pan. Bake in preheated oven 10 to 15 minutes at 375° Mix eggs, pecans, and brown sugar, ¼ cups flour, baking powder and coconut together. Spread over cooked pastry. Bake 15 minutes at 375°. Cool before icing.
Icing: 3 cups powdered sugar, 6 tablespoons butter, 2-3 tablespoons milk or cream, 2 teaspoons vanilla. Combine all ingredients and mix well. Frost and cut into 1 inch x 1½ inch bars.
Recipe by: Imperial Sugar
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 18, 1997