Coconut Cream Bars

Bars:
2/3 cup firmly packed brown sugar
1/2 cup butter
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup uncooked quick-cooking oats
1 (3.4 ounce) box instant coconut cream
    pudding and pie filling mix

Frosting:
1 1/2 cups confectioners' sugar
3 tablespoons butter
1 to 2 tablespoons milk
1/4 cup sweetened flaked coconut

Heat oven to 350 degrees F. Butter an 8-inch square baking pan.

Combine brown sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla extract; mix well. Reduce speed to low; add flour, oats and pudding mix. Beat until well mixed. Spread mixture into prepared baking pan. Bake for 23 to
27 minutes or until a wooden pick inserted in center comes out clean. Cool completely.

Combine confectioners' sugar and 3 tablespoons butter in small bowl. Beat at medium speed until well mixed. Add enough milk for desired spreading consistency. Spread frosting over cooled bars; sprinkle with coconut.

Makes 25 bars.

Nutrition Facts (1 bar); Calories: 140; Fat: 6 g; Cholesterol: 25 mg; Sodium: 95 mg; Carbohydrates: 20 g; Dietary Fiber: <1 g; Protein: 1 g