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

Coconutty Bars

1/2 cup butter
1/4 cup SPLENDA® Brown Sugar Blend, packed
1 cup all-purpose flour
2 large eggs
1/4 cup SPLENDA® 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

1. Preheat oven to 350°F (175°C).
2. Combine the butter, 1/4 cup SPLENDA® Brown Sugar Blend and flour until a dough forms. Press into a 13x9-inch baking pan.
3. Bake for 10 minutes.
4. Blend the eggs, remaining 1/4 cup SPLENDA® 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.
7. Cool and cut into 18 bars.

Makes 18 bars.
Preparation Time: 20 Minutes
Total Time: 50 Minutes

Nutritional Information Per Serving (1 bar): Calories 210 | Calories from Fat 140 | Fat 16g (sat 8g) | Cholesterol 35mg | Sodium 70mg | Carbohydrates 14g | Fiber 2g | Sugars 6g | Protein 3g

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.