Coconut dream bars
20 Bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening; soft |
| ⅓ | cup | Brown sugar, firmly packed |
| ¾ | cup | Sifted all-purpose flour |
| ½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 2 | Eggs | |
| 1 | cup | Brown sugar, firmly packed |
| 1 | tablespoon | All-purpose flour |
| 1 | tablespoon | Lemon juice |
| 1 | Lemon; grated peel only | |
| 1 | cup | Shredded coconut |
| ½ | cup | Chopped pecans |
Directions
BUTTERSCOTCH BASE
COCONUT TOPPING
For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well.
Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan. For topping, beat eggs slightly. Blend in remaining ingredients.
Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias