-----------------------------BUTTERSCOTCH BASE----------------------------- 1/3 c Shortening; soft

1/3 c Brown sugar, firmly packed

3/4 c Sifted all-purpose flour

1/2 ts Soda

1/2 ts Salt

3/4 c Quaker Oats, uncooked

-- (quick or old-fashioned) ------------------------------COCONUT TOPPING------------------------------ 2 Eggs

1 c Brown sugar, firmly packed

1 tb All-purpose flour

1 tb Lemon juice

1 Lemon; grated peel only

1 c Shredded coconut

1/2 c Chopped pecans

For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan. For topping, beat eggs slightly. Blend in remaining ingredients. Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias