Flying Kite Bars

Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil; grease foil with shortening. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour. Press in pan, using floured fingers.

Bake 20 to 22 minutes or until light brown. Cool completely, about 1 hour.

Place cutting board upside down on pan of bars; turn board and pan over and remove pan. Carefully peel off foil. Cut bars diagonally into 3 triangles. (See link below for diagram.) Freeze pieces uncovered about 1 hour for easier frosting if desired.

Arrange pieces on 20x15-inch tray to form kite (diamond shape), as shown in diagram, trimming pieces if necessary to fit together. Frost bars with frosting, attaching pieces with small amount of frosting. Decorate with colored sugars and candies. Arrange licorice twists down center of kite from tip to tip and across center from side to side. Insert shoestring licorice in bottom of kite to look like string. Cut fruit roll, and tie on string for bows.