Prep Time: 20 mins Cook Time: 30 mins Makes: 12 bars

Shortbread Crust Ingredients

2 cups all-purpose flour

6 tablespoons powdered sugar

1 cup cold unsalted butter

Filling Ingredients

2 cups granulated sugar

4 large eggs, beaten

4 tablespoons cornstarch

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup sweetened coconut flakes

1 1/2 cups chopped pecans

1 cup chopped maraschino cherries

Instructions

Heat oven to 350 F.
Use a mixer to combine flour, powdered sugar and butter. Drop dough by dollops into a metal 9-inch-by-13-inch baking pan. Press evenly using hands sprayed with cooking spray if the dough is sticky. Bake 25 minutes or until just golden brown around the edges.
While the crust is baking, in large bowl, mix sugar, eggs, cornstarch, salt, vanilla, coconut, pecans and cherries.
Pour filling over the hot shortbread crust. Lower oven temperature to 325 F and bake 30 minutes or until light golden brown. Cool completely before slicing into squares.