Chocolate Coconut Pecan Squares

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

1. Preheat oven to 350F.
2. Beat 1/2 cup of the margarine and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until creamy.
3. Add flour; beat until well blended.
4. Press dough firmly onto bottom of ungreased 9-inch square baking pan.
5. Bake 18 to 20 minutes or until edges are lightly browned.
6. Place remaining 1/2 cup sugar, remaining 1/4 cup margarine and the cream in medium saucepan; cook until margarine is melted and mixture is well blended, stirring frequently.
7. Stir in pecans; set aside.
8. Sprinkle coconut and chocolate evenly over crust.
9. Top with the pecan mixture; spread to evenly cover chocolate layer.
10. Bake an additional 20 to 25 minutes or until golden brown; cool completely.
11. Cut into 24 squares to serve.
12. Store in airtight container at room temperature.

margarine, sugar, flour, whipping cream, pecans, s angel, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-coconut-pecan-squares-56473.aspx (may not work)