Fattening. And Fabulous.

I don’t have a picture because I don’t think I could take one that would do this treat justice. Imagine a cookie-like layer on the bottom, and a sweet chewy topping filled with pecans and coconut. And sprinkled with powdered sugar.

I don’t care if you don’t like coconut, or if you’re not a big fan of nuts… you’ll like this. Its seriously divine. And its really not that hard to make either.

My mom brought be some when I was in the hospital with Spencer. I’ve been craving it ever since. So I finally called her and asked for the recipe. I doubled it. And I’m embarrassed to say that we’ve consumed an entire 9×13 sized pan worth since Sunday… the majority headed straight for MY hips. So much for post-pregnancy weight loss, right. Ha.

Anyway, I’ll stop talking now. Here’s the recipe. Its originally from my grandma. Let me know what you think.

Honeymoon Bliss

1 stick (1/2 c.) margarine
1 c. flour
1/2 c. brown sugar

Cream together the above ingredients. Press into a 9″ square baking pan.
Bake 15 minutes at 350 degrees.

In a saucepan combine the following:

2 eggs
1 c. sugar
3 tsp. flour
1/4 tsp. salt

Heat slightly. Do not boil.
Once warm and well mixed remove from heat.

Add:

1 c. coconut
1 c. chopped pecans

Stir together and spread on the pre-baked bottom layer.
Bake an additional 30 minutes at 350 degrees.

Cool and sprinkle with powdered sugar.

Enjoy!