1/4 cup unsalted butter
1/4 cup vegetable shortening
1-1/2 cups firmly packed brown sugar, divided
1 cup all-purpose flour
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup slivered almonds
Preheat oven to 350°F.
In a bowl, with an electric mixer at medium speed, beat the butter, shortening and 1/2 cup brown sugar until smooth. Mix with the flour to a coarse grain, and press onto the bottom of a lightly oiled 13x9x2-inch cake pan. Bake for 10 minutes or until the edges begin to brown.
To make toffee:
In a large bowl, whisk the eggs, 1 cup brown sugar, baking powder, salt and vanilla until creamy. Fold in the coconut and almonds, and pour the mixture onto the pre-baked crust. Continue baking 30 to 45 minutes or until the center is set. Cool on a rack, then slice into finger-size portions.
Makes 32 bars.