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Title: Coconut Toffee Bars
Yield: 36 Servings

Ingredients

      1    crust-
    1/2 c  butter; softened
    1/2 c  brown sugar; packed
      1 c  flour
      1    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

Instructions

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@juno.com (Angela L
Gilliland) on Dec 21, 1997

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