Coconut toffee bars
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust- | ||
| ½ | cup | Butter; softened |
| ½ | cup | Brown sugar; packed |
| 1 | cup | Flour |
| Topping- | ||
| 2 | Eggs | |
| 1 | cup | Brown sugar; packed |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Flaked coconut |
| 1 | cup | Almonds; chopped |
Directions
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@... (Angela L Gilliland) on Dec 21, 1997