 |
 |
Ingredients
CRUST
1 cup all-purpose flour
1 cup oats
1 cup brown sugar, packed
1 teaspoon baking soda
1/2 cup butter
FILLING
2 eggs
1 cup brown sugar, lightly packed
1/2 teaspoon vanilla extract
2 tablespoon all-purpose flour
1 teaspoon baking powder
1 cup coconut
1 cup maraschino cherries, drained and coarsely chopped
1/2 cup pecans
ICING
1/3 cup butter, softened
1/2 teaspoon vanilla extract
3 cups powdered sugar
4 tablespoon milk or cream
Instructions
CRUST
Combine flour, oats, brown sugar and baking soda in mixing
bowl. Cut in butter until crumbly. Press into 13”
x 9” cake pan. Bake at 350 degrees for 10 minutes.
FILLING
Beat eggs, brown sugar and vanilla extract together thoroughly.
Combine flour and baking powder. Stir in coconut, cherries
and nuts. Spread evenly over curst. Bake at 350 degrees
for 25 minutes, or until lightly browned. Cool completely.
ICING
Beat all ingredients together until smooth and creamy.
Spread over bars.
Makes about 4 dozen bars
|
|
|
|
