Coconut toffee bars

Yield: 36 Servings

Measure Ingredient
\N \N Crust-
½ cup Butter; softened
½ cup Brown sugar; packed
1 cup Flour
\N \N Topping-
2 \N 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

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

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