These buttery bars are best when VERY fresh---and then theyre 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 firstname.lastname@example.org (Angela L Gilliland) on Dec 21, 1997
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 40 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 65.5mg||20 %|
|Sodium 58mg||2 %|
|Potassium 56.4mg||1 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.4g|
|Protein 2.3g||3 %|
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Calories per serving: 138
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