Coconut Chip Squares

These are tasty, chocolatey, and relatively simple squares to make. Although they consist of two layers, the first layer does not require any pre-cooking, and both layers are quite fast to whip up. The base is very firm and holds the squares together. The topping is a bit gooey, but not too messy, and is very nice and chocolatey.
The recipe comes from Company's Coming "Jean Paré's Favorites, Volume One", which is a collection of the author's favorite recipes from her many different cookbooks. I can definitely see why these made the favorites list.

Coconut Chip Squares
BOTTOM LAYER
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut
1 teaspoon baking soda
1/2 cup butter or hard margarine, softened

TOP LAYER
2 large eggs
1/2 cup packed brown sugar
1 Tablespoon all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
1/4 cup butter or hard margarine, melted

Preheat oven to 350◦F. 
BOTTOM LAYER: In a large bowl, stir together all ingredients except for the butter. Add the butter, mix until crumbly. Press into an ungreased 9x9 inch pan.
TOP LAYER: In a large bowl, beat the eggs until frothy. Add the sugar and flour, stir. Add remaining ingredients, mix well. Pour over bottom layer, spread evenly. Bake for 30-35 minutes until edges are set. Middle may still jiggle, but will firm up upon cooling. Cool completely before cutting into squares.

Instead of using nuts, I added a little more coconut to the topping. I also added some miniature semi-sweet chocolate chips along with the big for a little variety. I lined my pan with parchment paper, which really helped avoid mess. I also used an 8x8 inch pan, which is usually interchangeable with a 9x9 inch.

Paré, Jean. "Nutty Chip Squares." Recipe. Jean Paré's Favorites, Volume One, Edmonton Alberta: Company's Coming Publishing Limited, 1988. 208.