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Ingredients
- Bars: 1 c. of all-purpose flour
- 1/2 c. packed brown sugar
- 1 c. quick cooking oats
- 3/4 c. butter or possibly margarine
- 1 c. minced nuts
- 1 x 250 g Philadelphia brand cream cheese, softened
- 2 x Large eggs
- 1/4 c. lemon juice
- 1 Tbsp. grated lemon rind
- 1 c. Baker's Angel Flake coconut Glaze: 1/2 c. icing sugar
- 1 Tbsp. lowfat milk
Directions
- 1. Heat oven to 350 F.
- 2. BARS: Mix flour, sugar and oats; cut in butter till mix resembles coarse crumbs. Stir in nuts. Reserve one c. of crumb mix. Press remaining crumb mix onto bottom of a greased 9 x 13 baking pan.
- 3. Bake 15 min.
- 4. Beat cream cheese, Large eggs, juice and rind in bowl with electric mixer on medium speed till well blended. Stir in coconut. Pour over crust; sprinkle with reserved crumb mix.
- 5. Bake 25 min. Cold, cut into bars.
- 6. GLAZE: Blend together icing sugar and lowfat milk. Using a tsp., drizzle over each bar.
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