Easy Lemon Curd Bars

Easy Lemon Curd Bars
From:  May 2011 Country Woman magazine

1 cup butter, softened
1 cup sugar or other sweetener
2 cups flour
1/2 tsp baking soda
1 jar (10 oz) lemon curd
2/3 cup coconut
1/2 cup chopped almonds, toasted

In a large bowl, cream butter and sugar until light and fluffy.  Combine flour and baking soda; gradually add to creamed mixture and mix well.
Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9 in baking dish.  Bake at 350 for 12-15 minutes or until edges are lightly browned.  Cool for 10 minutes.
Spread lemon curd over crust.  In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
Bake for 18-22 minutes or until golden-brown.  Cool completely on a wire rack.  Cut into bars.  Yield:2 dozen.

Pina Colada Fudge

Pina Colada Fudge

1(12-ounce) package (2 cups) white vanilla chips
1 (3.25-ounce) jar macadamia nuts, chopped, toasted
1 (16-ounce) can Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve ¼ cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.
Makes 36 squares.

NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees for 5 to 8 minutes, or until light golden brown, stirring occasionally.