Butter Finger Dessert Bars

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1 cup butter or margarine at room temperature 2 cups all-purpose flour
1/4 tsp. salt
2 tsp. IMPERIAL granulated sugar
4 eggs, well-beaten
2 cups pecans
2 cups IMPERIAL brown sugar
1/4 cup all-purpose flour
2 tsp. baking powder
1 cup shredded coconut

Mix butter or margarine, 2 cups flour, salt, and IMPERIAL granulated sugar until crumbly. Press into a 9x13-inch pan. Bake in preheated oven 10 to 15 minutes at 375 degrees. Mix eggs, pecans, IMPERIAL brown sugar, 1/4 cup flour, baking powder, and coconut together. Spread over cooked pastry. Bake 15 minutes at 375 degrees. Cool before icing.

ICING:

3 cups IMPERIAL 10x powdered sugar
6 Tbsp. butter or margarine
2-3 Tbsp. milk or cream
2 tsp. vanilla

Combine all ingredients and mix well. Frost and cut into 1-inch x 1 1/2-inch bars. Makes 36 bars.

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