INGREDIENTS

COOKIE BASE

1 lb. (4 cup) Flour

14 oz. Butter

10 oz. (1-1/2 cups) Brown sugar, firmly packed

TOPPING

4 Eggs, beaten

1-1/4 lbs. (3 cups) Brown sugar, firmly packed

2 oz. (1/2 cups) Flour

6 oz. (2-1/4 cups) Flaked coconut

1/2 Tbsp. Baking powder

1/2 Tbsp. Vanilla extract

1 tsp. Salt

1-3/4 lbs. (1 qt.) Pacific Northwest Canned Pears, diced, drained

METHOD

To make cookie base, on low speed, mix flour, butter and brown sugar until mixture resembles coarse corn meal; evenly press into a lightly buttered 12" x 20" x 2" pan. Bake at 350°F until lightly browned, about 15 minutes. Meanwhile, mix remaining ingredients except pears to make topping. When crust is done, spread topping over it. Evenly scatter with diced pears; lightly press pears into topping. Bake until topping around pears is puffed and lightly browned, about 20 minutes. Cool thoroughly; cut into 2" x 2-1/2" pieces.

NUTRITION (Per Serving)
Calories: 198
Calories from Fat: 73
Fat: 8g
Saturated Fat: 5g
Cholesterol: 36mg
Sodium: 154mg
Carbohydrate: 30g
Dietary Fiber: 1g
Sugar: 21g
Protein: 2g
Vitamin A: 8% DV
Vitamin C: 0% DV
Calcium: 3% DV
Potassium: 3% DV
Iron: 6% DV