"A rich, buttery crust is topped with a divine coconut-pecan topping to make these reduced-sugar cookie bars...."
INGREDIENTS
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1/2 cup butter
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1/4 cup SPLENDA[®] Brown Sugar Blend, packed
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1 cup flour
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2 eggs
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1/4 cup SPLENDA[®] Brown Sugar Blend, packed
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour
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1/2 teaspoon baking powder
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1 1/2 cups coconut
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1 cup chopped pecans