| 1 | Recipe by: jo anne merrill preparation time: 1:30 Crust: place softened margarine or butter and sugar in small bowl. |
| 2 | With electric mixer set on medium speed, cream mixture until light and fluffy. |
| 3 | Turn mixer to low and beat in flour. |
| 4 | Mixture will be creamy. |
| 5 | Pat dough evenly into bottom of 9 x 9 x 1-?inch ungreased pan. |
| 6 | Bake in preheated 350°F oven for 10-12 minutes, or until golden brown. |
| 7 | Let cool 15-20 minutes. |
| 8 | Filling: place prunes into a saucepan with just enough water to cover. |
| 9 | Cook over medium heat for 30 minutes. |
| 10 | Drain and reserve 2 tablespoons of the liquid. |
| 11 | Cut prunes into 4-5 pieces, removing pits. |
| 12 | Combine prunes in saucepan with reserved 2 tablespoons liquid, sugar, cornstarch, salt, orange juice and peel. |
| 13 | Bring to a boil; reduce heat and simmer, stirring constantly, for 2-3 minutes or until thickened. |
| 14 | Stir in coarsely chopped nuts; spread over crust. |
| 15 | Place the eggs in a small bowl and beat until frothy. |
| 16 | Stir in the coconut. |
| 17 | Spread evenly over prune mixture. |
| 18 | Bake 25 minutes. |
| 19 | Cool slightly and cut into 24 bars. |
| 20 | yield: 2 dozen bar cookies. |
