Prep: 15 min - Total: 1 hr 30 min

3/4 cup (1-1/2 sticks) margarine or butter, divided
3/4 cup sugar, divided
1-1/4 cups flour
2 Tbsp. whipping cream
1-3/4 cups PLANTERS Pecans, coarsely chopped
1 cup BAKER'S ANGEL FLAKE Coconut
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped


BEAT 1/2 cup margarine and 1/4 cup sugar in bowl with electric mixer until creamy. Blend in flour until dough forms. Press on bottom of ungreased 9-inch square baking pan. Bake at 350°F for 18 to 20 minutes or until edges are lightly browned.

HEAT 1/2 cup sugar, 1/4 cup margarine and cream in saucepan, stirring until margarine melts and mixture is blended. Stir in pecans; set aside.

SPRINKLE coconut and chocolate evenly over crust. Top with pecan mixture, spreading evenly. Bake an additional 20 to 25 minutes or until golden. Cool completely; cut into squares.

Makes 16 squares, 1 square per serving

If using glass bakeware, reduce oven temperature by 25°F.

This recipe created by Kraft Foods.