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36 bars
2 cups all-purpose flour
1-1/2 cups shredded or flaked coconut
1 cup sugar
1 cup chopped nuts (walnuts, pecans or almonds)
1 teaspoon salt
1 can Solo or 1 jar Baker Prune or Date filling
1/2 teaspoon baking soda
3/4 cup butter or margarine, softened
Preheat oven to 400° F. Grease 13 x 9-inch baking pan and set aside.
Combine flour, sugar, salt, and baking soda in medium-size bowl and stir until blended. Cut in butter until mixture resembles coarse crumbs. Add coconut and chopped nuts and stir until well mixed. Measure 2 cups flour coconut and chopped nuts and stir until well mixed. Measure 2 cups flour coconut mixture and set aside. Press remaining mixture into bottom of prepared pan.
Bake 10 minutes. Remove from oven and spread prune filling over baked crust. Sprinkle reserved flour coconut mixture over prune filling. Bake 15 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into thirty-six 11/2 x 21/8-inch bars.
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