Fruit Punch Bars          


2 eggs
1 1/2 c. sugar
1 lb. can fruit cocktail, un-drained
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 1/3 c. flaked coconut
1/2 c. chopped nuts

Preheat oven to 350 degrees. Grease and flour 15 x 10 x 1-inch Jelly roll pan. Beat eggs and sugar in large mixing bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until well blended, scraping sides and bottom of bowl. Spread in pan.
Sprinkle top with coconut and nuts. Bake at 350 degrees for 20 to 25 minutes or until golden brown. While hot, drizzle with glaze. Cool and cut into squares.

Glaze For Fruit-Punch Bars:
3/4 c. sugar
1/2 c. butter
1/4 c. evaporated milk
1/2 tsp. vanilla
1/2 c. chopped nuts
Combine all ingredients except nuts in saucepan and bring to a boil. Boil 2 minutes. Remove from heat and stir in nuts. Cool. Spread on Fruit-Punch Bars while bars are hot.
Note: Make glaze while bars are baking.