Coconut Tofu Soup (Vegan, But High Fat)

INGREDIENTS:

Crust-
1/2 c Butter; softened
1/2 c Brown sugar; packed
1 c Flour
Topping-
2 Eggs
1 c Brown sugar; packed
1 ts Vanilla
2 tb Flour
1 ts Baking powder
1/2 ts Salt
1 c Flaked coconut
1 c Almonds; chopped

These buttery bars are best when VERY fresh---and then they're 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. Betty Crocker