BUTTER FINGER DESSERT BARS

FOR THE BASE:
1 cup butter or margarine at room temperature
2 1/4 cups all-purpose flour, divided use
1/4 teaspoon salt
2 teaspoons Imperial Granulated Sugar
FOR THE FILLING:
4 eggs, well-beaten
2 cups chopped pecans
2 cups Imperial Brown Sugar
1/4 cup all-purpose flour
2 teaspoons baking powder
1 cup shredded coconut
FOR THE ICING:
3 cups Imperial lox Powdered Sugar
6 tablespoons butter or margarine
2 to 3 tablespoons milk or cream
2 teaspoons vanilla

TO PREPARE THE PASTRY:
Mix butter or margarine, 2 cups flour, salt, and Imperial Granulated Sugar until crumbly. Press into a 9x13-inch pan.

Bake in preheated oven 10 to 15 minutes at 375 degrees F.

TO PREPARE THE FILLING:
Mix eggs, pecans, Imperial Brown Sugar, remaining 1/4 cup flour, baking powder, and coconut together. Spread over cooked pastry.

Bake 15 minutes at 375 degrees F. Cool before icing.

TO MAKE THE ICING:
Combine all ingredients for the icing.

Frost and cut into 1 1/2-inch bars.

Makes 36 bars
From: Recipelink.com
Source Imperial Sugar box, not dated