-----------------------------BUTTERSCOTCH BASE----------------------------- 1/3 c Shortening; soft 1/3 c Brown sugar, firmly packed 3/4 c Sifted all-purpose flour 1/2 ts Soda 1/2 ts Salt 3/4 c Quaker Oats, uncooked -- (quick or old-fashioned) ------------------------------COCONUT TOPPING------------------------------ 2 Eggs 1 c Brown sugar, firmly packed 1 tb All-purpose flour 1 tb Lemon juice 1 Lemon; grated peel only 1 c Shredded coconut 1/2 c Chopped pecans For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan. For topping, beat eggs slightly. Blend in remaining ingredients. Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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