2 eggs
1 1/2 cups granulated sugar
1 (16 ounce) can fruit cocktail, undrained
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour 15 x 10 x 1-inch jellyroll pan.

Beat eggs and sugar in large mixing bowl at high speed until light and fluffy. Add fruit cocktail, flour, baking soda, salt and vanilla extract. 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 F for 20 to 25 minutes or until golden brown. While hot, drizzle with glaze. Cool and cut into squares.

Glaze
3/4 cup granulated sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1/2 cup 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 bars while bars are hot.