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Coconut Cream 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


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


  1. Heat oven to 350 degrees F. Butter an 8-inch square baking pan.
  2. Combine brown sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  3. Add eggs and vanilla extract; mix well.
  4. Reduce speed to low; add flour, oats and pudding mix. Beat until well mixed.
  5. Spread mixture into prepared baking pan.
  6. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool completely.
  8. Combine confectioners' sugar and 3 tablespoons butter in small bowl. Beat at medium speed until well mixed.
  9. Add enough milk for desired spreading consistency.
  10. Spread frosting over cooled bars; sprinkle with coconut.

Yield: 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

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