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Coconut Toffee Bars

Yield: 36 Servings

Ingredients and directions for this recipe

Crust-
1/2 c Butter; softened
1/2 c Brown sugar; packed
1 c Flour
Topping-
2 Eggs
1 c Brown sugar; packed
1 ts Vanilla
2 tb Flour
1 ts Baking powder
1/2 ts Salt
1 c Flaked coconut
1 c 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

See also:
Previous recipe Coconut Toffee
Next recipe Coconut Tofu Soup (vegan, But High Fat)

Or try one of these recipes:
Ham And Black Bean Soup
Shallot Butter