Recipe - Coconut Toffee Bars

Crust
One half cup Butter; softened
One half cup Brown sugar; packed
1 cup Flour
Topping
2 Eggs
1 cup Brown sugar; packed
1 teaspoon Vanilla
2 tablespoon Flour
1 teaspoon Baking powder
One half teaspoon Salt
1 cup Flaked coconut
1 cup Almonds; chopped

These buttery bars are best when VERY freshand then they're
delicious. Shortbread bottoms with pecancoconuttoffee 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 wellthey tend to dry out in the freezer.
Betty Crocker
Posted to BakeryShoppe Digest V1 #464 by angstrom@juno.com (Angela L
Gilliland) on Dec 21, 1997