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Ingredients

1 cup all-purpose flour 1 cup rolled oats 1 cup packed brown sugar 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 2 eggs 1 cup packed brown sugar ½ teaspoon almond extract 1 tablespoon all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup flaked coconut 1 cup maraschino cherries, drained and juice reserved ½ cup chopped pecans 6 tablespoons butter, softened 4 cups confectioners' sugar 2 teaspoons vanilla extract

Nutrition Info

288.9 calories carbohydrate: 49.5 g cholesterol: 33.3 mg fat: 9.9 g fiber: 1.1 g protein: 2 g saturatedFat: 5.4 g servingSize: - sodium: 208.2 mg sugar: 38.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.
Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the crust is baking. In a medium bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust.
Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.
To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.

24 squares

A delicious square popular in our family during the holidays.