Coconut-Pecan Bars

 

6

tablespoons butter or margarine, softened

1/4

cup granulated sugar

1/4

teaspoon salt

1

cup Gold Medal® all-purpose flour

2

eggs

1

teaspoon vanilla

1

cup packed brown sugar

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon salt

1

cup flaked coconut

1/2

cup chopped pecans

• 1 Heat oven to 350ºF. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• 2 Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• 3 Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.