Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unsalted butter (softened )
  • 1/4 cup Crisco vegetable shortening ((no substitutes))
  • 1 1/2 cups brown sugar (firmly packed, divided use)
  • 1 cup UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
  • 2 large eggs
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup slivered almonds ((I used sliced almonds))
  • powdered sugar (to sprinkle over top)

Instruction

  • Preheat oven to 350°.
  • In a bowl, with an electric mixer at medium speed, beat the butter, shortening and 1/2 cup brown sugar until smooth.
  • Add the flour and continue mixing until a coarse grain forms.
  • (I mixed for about a minute).
  • Press flour mixture onto the bottom of a lightly greased 9x13” glass baking dish.
  • Bake for 10 minutes, or until the edges begin to brown.
  • To make toffee: In a large mixing bowl, whisk the eggs, 1 cup brown sugar, baking powder, salt and vanilla until creamy.
  • Fold in the coconut and almonds.
  • Pour coconut-almond mixture into the pre-baked crust.
  • Continue baking 30 to 45 minutes at 350° or until the center is set.
  • Cool baking dish completely on a cooling rack.
  • Sprinkle with powdered sugar.
  • Slice bars into finger-size portions to serve.