Instructions: These buttery bars are best when VERY fresh-and then theyre delicious. Shortbread bottoms with pecan-coconut-toffee tops. An optional layer of chocolate is recommended for chocoholics. Heat oven to 350.

For crust: Cream butter and sugar. Blend in flour. Press into bottom of ungreased 9"x13" pan. Bake 10 minutes.

TOPPING: Beat eggs. Add remaining ingredients and mix well. Pour topping over baked crust. Bake 25 minutes or until topping is golden brown. Cool slightly and cut into
36 squares.

VARIATION: Pour 2 cups of chocolate chips over warm shell before adding coconut topping.

NOTE: These do NOT freeze well-they tend to dry out in the freezer.

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