Nut Shortbread Bars

Base:
1/3 cup butter, softened
1/4 cup sugar
1 cup flour

Filling:
2 eggs
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 cup brown sugar
1 cup salted peanuts, coarsely chopped
1 cup shredded coconut

Peanut Butter Icing:
2 cups icing (confectioners') sugar
Pinch salt
1 tablespoon butter
3 tablespoons smooth peanut butter
1/4 teaspoon vanilla
3 tablespoons hot water (approx)

Base:
Combine butter, sugar and flour. Mix by hand or in food processor until crumbly. Pat into a greased 8 inch square pan.

Bake for 25 minutes or until lightly browned at 350 degrees F. Remove from oven and reduce oven temperature to 325 degrees F.

Filling:
In a medium mixer bowl, beat eggs. Add flour, baking powder and vanilla.

Stir in brown sugar, peanuts and coconut.

Spread filling over the base. Bake at 325 degrees F. for about 30 minutes, until set. Let cool and ice with peanut butter icing.

Peanut Butter Icing:
Mix all ingredients until smooth and easy to spread, using as much hot water as necessary.

Spread over cake filling. Cut into squares.