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Coconut Toffee Bars with Almond-Coconut Topping

Yield: 32 cookies

Ingredients

1/4 cup butter or margarine, softened

1/4 cup shortening

1/2 cup brown sugar (packed)

1 cup all-purpose flour*

Almond Coconut Topping:

2 eggs

1 cup brown sugar (packed)

1 teaspoon vanilla

2 tablespoons flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup shredded coconut

1 cup chopped almonds

Add To

Directions:

Heat oven to 350 F. Cream butter, shortening and sugar. Blend in flour. Press evenly in bottom of ungreased baking pan, 13x9x2 inches. Bake 10 minutes. In the meantime, prepare topping by beating the eggs, add remaining ingredients and mix. Remove bars from the oven and spread with topping. Bake 25 minutes longer or until topping is golden brown. Cool slightly. Cut into bars, about 3x1 inch.

*If using self-rising flour, omit baking powder and salt in Almond Coconut Topping. Source: Betty Crocker's Cookbook

Please note that some ingredients and brands may not be available in every store.

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