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Schild's IGA Marketplace Recipes
https://www.schildsigamarketplace.com/Recipes/Detail/3898/
Coconut Toffee Bars with Almond-Coconut Topping
Yield: 32 cookies
Ingredients
| 1/4 | cup | butter or margarine, softened | |
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| 1/4 | cup | shortening | |
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| 1/2 | cup | brown sugar (packed) | |
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| 1 | cup | all-purpose flour* | |
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| Almond Coconut Topping: | |||
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| 2 | eggs | ||
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| 1 | cup | brown sugar (packed) | |
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| 1 | teaspoon | vanilla | |
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| 2 | tablespoons | flour | |
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| 1 | teaspoon | baking powder | |
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| 1/2 | teaspoon | salt | |
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| 1 | cup | shredded coconut | |
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| 1 | cup | chopped almonds | |
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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.
Schild's IGA Marketplace Recipes
https://www.schildsigamarketplace.com/Recipes/Detail/3898/
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