1/2 c. soft shortening (half butter)
1/2 c. brown sugar (packed)
1 c. Gold Medal flour

Heat oven to 350 degrees (moderate). Mix shortening and sugar thoroughly. Measure flour by dip-level-pour method or by sifting. Stir in flour. Flatten into bottom of ungreased oblong pan, 13 x 9 1/2 x 2-inches. Bake 10 minutes. Then spread with

ALMOND-COCONUT TOPPING:

2 eggs, well beaten
1 c. brown sugar (packed)
1 tsp. vanilla
2 tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. moist shredded coconut
1 c. slivered almonds (or other nuts)

Mix eggs, sugar and vanilla. Mix with flour, baking powder and salt. Stir in coconut and almonds. Return to oven and bake 25 minutes more. Cool; cut in bars.; Makes about 2 1/2 dozen 3x1-inch bars.