3/4 cup (1-1/2 sticks) margarine or butter, divided
3/4 cup sugar, divided
1-1/4 cups flour
2 Tbsp. whipping cream
1-3/4 cups PLANTERS Pecans, coarsely chopped
1 cup BAKER'S ANGEL FLAKE Coconut
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
BEAT 1/2 cup margarine and 1/4 cup sugar in bowl with electric
mixer until creamy. Blend in flour until dough forms. Press on
bottom of ungreased 9-inch square baking pan. Bake at 350°F for
18 to 20 minutes or until edges are lightly browned.
HEAT 1/2 cup sugar, 1/4 cup margarine and cream in saucepan,
stirring until margarine melts and mixture is blended. Stir in
pecans; set aside.
SPRINKLE coconut and chocolate evenly over crust. Top with
pecan mixture, spreading evenly. Bake an additional 20 to 25
minutes or until golden. Cool completely; cut into squares.
Makes 16 squares, 1 square per serving