Butter Finger Dessert Bars
- 1 c Butter; at room temperature
- 2 c Flour
- 1/4 ts Salt
- 2 ts Sugar
- 4 Eggs; well beaten
- 2 c Pecans
- 2 c Brown sugar
- 1/4 c Flour
- 2 ts Baking powder
- 1 c Shredded coconut
Mix butter, 2 cups flour, salt, and sugar until crumbly. Press into a 9
inch x 13 inch pan. Bake in preheated oven 10 to 15 minutes at 375° Mix
eggs, pecans, and brown sugar, 1/4 cups flour, baking powder and coconut
together. Spread over cooked pastry. Bake 15 minutes at 375°. Cool before
icing.
Icing: 3 cups powdered sugar, 6 tablespoons butter, 2-3 tablespoons milk or
cream, 2 teaspoons vanilla. Combine all ingredients and mix well. Frost and
cut into 1 inch x 1 1/2 inch bars.
Recipe by: Imperial Sugar
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 18, 1997
inch x 13 inch pan. Bake in preheated oven 10 to 15 minutes at 375° Mix
eggs, pecans, and brown sugar, 1/4 cups flour, baking powder and coconut
together. Spread over cooked pastry. Bake 15 minutes at 375°. Cool before
icing.
Icing: 3 cups powdered sugar, 6 tablespoons butter, 2-3 tablespoons milk or
cream, 2 teaspoons vanilla. Combine all ingredients and mix well. Frost and
cut into 1 inch x 1 1/2 inch bars.
Recipe by: Imperial Sugar
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 18, 1997
