1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
15 Kellogg's frosted mini wheats biscuits, crushed to measure 1 1/3 c.
1/4 c. milk
1 c. pumpkin
1 tsp. vanilla flavoring
1/2 c. shortening
1/2 c. firmly packed brown sugar
1 egg
1 egg
1/4 c. firmly packed brown sugar
1 c. flaked coconut
1/2 c. chopped walnuts

1. Stir together flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside.

2. In medium size mixing bowl, stir together crushed Kellogg's Frosted mini-wheats biscuits, milk, pumpkin and vanilla. Let stand 15 minutes.

3. Meanwhile, in large mixing bowl, beat shortening and the 1/2 cup sugar until light and fluffy. Add 1 egg. Beat well. Stir in pumpkin mixture. Add flour mixture, mixing until well combined. Spread batter evenly in greased 13 x 9 x 2 inch baking pan.

4. In small mixing bowl, beat the remaining egg until thick and lemon colored. Gradually add 1/4 cup sugar, beating until thick. Stir in coconut and walnuts. Spread evenly over batter in pan.

5. Bake at 350 degrees about 30 minutes or until tests done. Yield 36 bars, 1 x 3 inches.