2 eggs
1 1/2 cups granulated sugar
1 pound can fruit cocktail, undrained
2 1/4 cups 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. Grease and flour a 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 for 20 to 25 minutes or until golden brown.

While bars are baking, make the glaze. While bars are 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 hot Fruit Punch Bars.