Yield: 20 Bars
| Measure | Ingredient |
|---|---|
| ⅓ cup | Shortening; soft |
| ⅓ cup | Brown sugar, firmly packed |
| ¾ cup | Sifted all-purpose flour |
| ½ teaspoon | Soda |
| ½ teaspoon | Salt |
| ¾ cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 2 | Eggs |
| 1 cup | Brown sugar, firmly packed |
| 1 tablespoon | All-purpose flour |
| 1 tablespoon | Lemon juice |
| 1 | Lemon; grated peel only |
| 1 cup | Shredded coconut |
| ½ cup | Chopped pecans |
BUTTERSCOTCH BASE
COCONUT TOPPING
For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well.
Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan. For topping, beat eggs slightly. Blend in remaining ingredients.
Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias