Dream Bars
Sometimes called Toffee-Nut Bars.
Ingredients
| 0.5 cup | 120 ml | shortening (part butter or margarine) |
| 1 cup | 240 ml | Gold Medal Flour |
| 0.5 cup | 120 ml | brown sugar (packed) |
| 2 | eggs, well beaten (topping) | |
| 1 cup | 240 ml | brown sugar (packed) (topping) |
| 1 tsp | 5 ml | vanilla (topping) |
| 2 tbsp | 30 ml | flour (topping) |
| 1 tsp | 5 ml | baking powder (topping) |
| 0.5 tsp | 2.5 ml | salt (topping) |
| 1 cup | 240 ml | moist shredded coconut (topping) |
| 1 cup | 240 ml | slivered almonds (or other nuts) (topping) |
Instructions
Heat oven to 350° (mod.). Mix shortening and sugar thoroughly. Stir in flour. Press and flatten with hand to cover bottom of ungreased oblong pan, 13 × 9½ × 2″. Bake 10 min. Then spread with Topping. Return to oven and bake 25 min. more, or until golden brown. Cool slightly, then cut in bars. Makes about 2½ doz. 3 × 1″ bars.
Almond-Coconut Topping: Mix eggs, sugar, and vanilla. Mix with flour, baking powder, and salt. Stir in coconut and almonds. Note: If you use Gold Medal Self-Rising Flour, omit baking powder and salt from topping.
CHOCOLATE CHIP DREAM BARS: Make Dream Bars (above)—except use ⅓ cup butter or margarine in bottom layer. In topping, use 1 pkg. (6 oz.) semi-sweet chocolate pieces in place of coconut. Bake 15 to 20 min. Cool; spread with Thin Chocolate Icing (p. 151).