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Prep 20min
Total2hr10min
Servings16
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Ingredients
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
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Steps
1
Heat oven to 350°F. 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.
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Add a new shape to your cookie tray. Cut bars diagonally in half to make 32 triangles.
Pecans are one of the earliest cultivated crops. In 1846, a Louisiana African-American slave gardener known as Antoine successfully grafted a new pecan tree that was recognized for excellence at the 1876 Philadelphia Exposition.
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