24 ounces margarine
12 ounces brown sugar
20 ounces all-purpose flour
14 ounces eggs (about 8 total), beaten
4 ounces all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
40 ounces brown sugar
1 tablespoon vanilla
8 ounces shredded or flaked coconut
12 ounces pecans, chopped
Servings: 96
1. Blend margarine, brown sugar, and 1 lb 4 oz flour on low speed until mixture resembles coarse meal, using flat beater. Press even layer of mixture into two 12x18x1-inch baking pans, 1 lb 12 oz per pan.
2. Bake at 350°F until light brown, 15-20 minutes.
3. Combine remaining ingredients to form topping.
4. Spread topping over baked crust, 3 lb per pan. Bake 20-25 minutes. Ice with Orange Icing if desired.
5. Cut 6x8.
Yield: 2 pans 12x18x1 inch
Notes: May be baked in one 18x26x1-inch baking sheet.
VARIATION:
Dreamland Bars. Reduce coconut to 4 oz. Increase pecans to 1 lb. Add 12 oz chopped maraschino cherries and 1 lb chopped dates. Combine 2 oz butter or margarine and 8 oz powdered sugar. Spread over top. Bake.
12 ounces brown sugar
20 ounces all-purpose flour
14 ounces eggs (about 8 total), beaten
4 ounces all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
40 ounces brown sugar
1 tablespoon vanilla
8 ounces shredded or flaked coconut
12 ounces pecans, chopped
Servings: 96
1. Blend margarine, brown sugar, and 1 lb 4 oz flour on low speed until mixture resembles coarse meal, using flat beater. Press even layer of mixture into two 12x18x1-inch baking pans, 1 lb 12 oz per pan.
2. Bake at 350°F until light brown, 15-20 minutes.
3. Combine remaining ingredients to form topping.
4. Spread topping over baked crust, 3 lb per pan. Bake 20-25 minutes. Ice with Orange Icing if desired.
5. Cut 6x8.
Yield: 2 pans 12x18x1 inch
Notes: May be baked in one 18x26x1-inch baking sheet.
VARIATION:
Dreamland Bars. Reduce coconut to 4 oz. Increase pecans to 1 lb. Add 12 oz chopped maraschino cherries and 1 lb chopped dates. Combine 2 oz butter or margarine and 8 oz powdered sugar. Spread over top. Bake.
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