Coconut dream bars

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

Similar recipes