TWICE-BAKED PECAN SQUARES

1/2 cup margarine, softened
1/2 cup firmly packed dark brown sugar
1 cup flour
2 eggs
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup flaked coconut
2 Tbsp. flour
1 tsp. vanilla
pinch of salt
confectioners sugar

Cream butter and dark brown sugar until light and fluffy. Add flour and mix well. Press mixture evenly into greased 13 X 9 X 2 inch baking pan and bake at 350* for 20 minutes.Beat eggs until frothy, then gradually add light brown sugar, beating until smooth and thick. Combine pecans, coconut and flour; stir well. Combine egg mixture, nut mixture, vanilla and salt; mix well and spread over crust.
Bake at 350* for 20 minutes until golden brown. Cool then sprinkle with confectioners sugar. Yields 36 to 48. Easy. May be frozen.
Dianne Crosby
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