1/2 cup unsalted butter, melted
1 large egg
Preheat oven to 350 degrees.
In large mixer bowl, combine the cake mix, butter, and egg at low speed until well blended. Press into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 10 minutes. While this bakes, prepare the TOPPING:
1/2 cup Splenda Brown Sugar Blend
1 tsp vanilla extract
2 large eggs
2 tbsp white whole-wheat flour (or garbanzo bean flour)
1 tsp baking powder
1/2 tsp salt
1 cup unsweetened coconut
1/2 cup chopped pecans (or walnuts)
In the same mixing bowl, combine the Splenda, vanilla and eggs; blend together well. Add the flour, baking powder and salt; mix well.
Stir in the coconut and nuts. Gently spread the topping evenly over the warm base being sure topping touching sides of the pan.
Bake at 350 degrees for another 20 to 25 minutes or until golden brown and the topping is set.
Allow to cool before cutting into 36 or 48 bars.
Note: This is a file photo that is very similar to this diabetic recipe.