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| 24 | Waverly Crackers |
| 1/2 Tasse | brown sugar Packed, light |
| 1/3 Tasse | Blue Bonnet 53% Vegetable Oil Spread |
| 1/2 Tasse | Planters Pecans; chopped |
| 1/3 Tasse | coconut flakes |
| 2 x ca. 30 g | Semisweet chocolate; melted |
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1. Place crackers in a single layer in a foil-lined and greased 13 x 9 x 2-inch baking pan; set aside.
2. Heat brown sugar and spread in medium saucepan over medium heat to a boil. Boil mixture gently for 2 minutes. Remove from heat; quickly pour over crackers, spreading evenly. Sprinkle with pecans and coconut. Using back of spoon, gently press pecans and coconut into sugar mixture.
3. Bake at 350°F for 8 to 10 minutes or until coconut is brown. Cool.
4. Separate cracker into bars; drizzle with melted chocolate. Store in airtight container.
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