Coconutty Pecan Bars-Splenda

A rich, buttery crust is topped with a divine coconut-pecan topping to make these reduced-sugar cookie bars.
Servings: 18

Ingredients:
1/2 cup butter
1/4 cup SPLENDA(R) Brown Sugar Blend, packed
1 cup flour

2 eggs
1/4 cup SPLENDA(R) Brown Sugar Blend, packed
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut
1 cup chopped pecans

Directions:
1. Preheat oven to 350 degrees F.
2. Combine the butter, 1/4 cup SPLENDA(R) Brown Sugar Blend and flour until a dough forms. Press into a 13X9 baking pan.
3. Bake for 10 minutes.
4. Blend the eggs, remaining 1/4 cup SPLENDA(R) Brown Sugar Blend, vanilla, flour and baking powder.  Stir in the coconut and the pecans.
5. Spread the filling onto the par-baked crust.
6. Return to the oven for 20 minutes.