-----------------------------BUTTERSCOTCH BASE-----------------------------
1/3 c Shortening; soft
1/3 c Brown sugar, firmly packed
3/4 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Salt
3/4 c Quaker Oats, uncooked
-- (quick or old-fashioned)
------------------------------COCONUT TOPPING------------------------------
2 Eggs
1 c Brown sugar, firmly packed
1 tb All-purpose flour
1 tb Lemon juice
1 Lemon; grated peel only
1 c Shredded coconut
1/2 c Chopped pecans
For base, beat shortening and sugar together until creamy. Sift
together flour, soda and salt. Add to creamed mixture; blend well.
Stir in oats. (This mixture will be very dry and crumbly.) Pat into
a greased 11 x 7-inch baking pan.
For topping, beat eggs slightly. Blend in remaining ingredients.
Pour over base. Bake in preheated moderate oven (350 F.) about 30
minutes. Cool; cut in bars.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
