COOKIE CRUST
1/2 cup soft butter or margarine
1/2 cup Big Chief brown sugar, firmly packed
1 cup sifted all purpose flour
FILLING
2 eggs
1 cup Big Chief brown sugar, firmly packed
1 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 3 1/2-ounce can flaked coconut
1 cup coarsely chopped walnuts or pecans
Servings: 30
1. Preheat oven to 350 degrees.
2. Make the Cookie Crust: In a small bowl, cream butter and Big Chief brown sugar, until smooth. With hands, work in flour until mixture is smooth. Pat into bottom of a 13" × 9" ungreased pan. Bake 10 minutes or until golden. Cool on wire rack.
3. Make the Filling: In a small bowl, beat eggs until light. Gradually beat in Big Chief brown sugar. Add vanilla, flour, salt, and baking powder, beating until combined. Stir in coconut and walnuts. Spread mixture evenly over cooled crust. Bake 25 minutes or until golden and firm to the touch. Cool. Cut into bars.
Yield: 30 Bars
1/2 cup soft butter or margarine
1/2 cup Big Chief brown sugar, firmly packed
1 cup sifted all purpose flour
FILLING
2 eggs
1 cup Big Chief brown sugar, firmly packed
1 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 3 1/2-ounce can flaked coconut
1 cup coarsely chopped walnuts or pecans
Servings: 30
1. Preheat oven to 350 degrees.
2. Make the Cookie Crust: In a small bowl, cream butter and Big Chief brown sugar, until smooth. With hands, work in flour until mixture is smooth. Pat into bottom of a 13" × 9" ungreased pan. Bake 10 minutes or until golden. Cool on wire rack.
3. Make the Filling: In a small bowl, beat eggs until light. Gradually beat in Big Chief brown sugar. Add vanilla, flour, salt, and baking powder, beating until combined. Stir in coconut and walnuts. Spread mixture evenly over cooled crust. Bake 25 minutes or until golden and firm to the touch. Cool. Cut into bars.
Yield: 30 Bars
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