Butter finger dessert bars

Yield: 36 Servings

Measure Ingredient
1 cup Butter; at room temperature
2 cups Flour
¼ teaspoon Salt
2 teaspoons Sugar
4 \N Eggs; well beaten
2 cups Pecans
2 cups Brown sugar
¼ cup Flour
2 teaspoons Baking powder
1 cup Shredded coconut

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

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