Fat Cat At Large

RECIPES

Hula Bars

Oven: 375

Yield: 36 small dessert bar squares or 18 dessert bars

Crust:

½ cup melted margarine

½ cup brown sugar, firmly packed

1 cup all-purpose flour

½ teaspoon vanilla extract

½ teaspoon coconut extract

Filling:

2 eggs

1 cup brown sugar, firmly packed

2 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon vanilla extract

½ teaspoon coconut extract

¼ teaspoon salt

1⅓ cups (1 package) walnut chips

½ cup dried pineapple

½ cup coconut, lightly packed

Topping:

¼ cup powdered sugar

Preheat oven to 375 degrees F (190 degrees C).

Spray Pam on sides and bottom of 8x8 baking pan.

Melt the margarine. You can use a glass measuring cup and the microwave.

In a smallish to medium bowl, stir together brown sugar and flour. Stir in the margarine and extracts. Press into the bottom of the prepared pan.

When the oven is preheated, bake the crust for 15 minutes.

While the crust bakes, prepare the filling. In a medium bowl, beat the eggs until frothy.

In a small bowl, stir together the brown sugar, flour, baking powder, extracts, and salt. Stir this into the eggs.

Mix in the walnuts, pineapple, and coconut. Spoon this over the crust and return the pan to the oven.

Bake 20–25 more minutes, or until a toothpick comes out clean. Cool on a rack. Cut into 36 bite-size squares or 18 bars. Put them on a preparation plate and dust with powdered sugar. Transfer to serving plate or storage container.