1/2 cup butter (1 stick), cut into pieces
1 1/2 cups white chocolate chips
1/4 cup sugar
2 large eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup tightly packed sweetened shredded coconut
1/4 cup sliced almonds
Preheat oven to 350 Degrees F. Coat 11- x 7-inch baking pan with cooking spray; line bottom of pan with parchment or foil, and coat again with cooking spray.
Pour batter into prepared baking pan. Sprinkle almonds over surface, and bake 20 to 25 minutes, or until top is golden and toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan. Cool completely before cutting into 24 squares.
Per Serving: cal. (kcal) 151, Fat, total (g) 9, chol. (mg) 30, sat. fat (g) 5, carb. (g) 16, fiber (g) 1, sugar (g) 9, pro. (g) 2, sodium (mg) 48, Percent Daily Values are based on a 2,000 calorie diet