3/4 cup regular whole wheat flour
1/2 cup cream cheese, softened
1/2 cup butter
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup honey
1/2 cup flaked coconut
1/2 cup margarine, softened
1/2 teaspoon dried thyme
1/2 cup flaked coconut
1/2 cup pecans
1/2 cup honey substitute (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Beat together wheat flour, cream cheese, butter and brown sugar in large bowl; gradually stir in eggs, vanilla extract and honey. Stir well until dissolved. Add 1 and 1/2 cups of frozen whipped topping, 1 cup of coconut, 1/2 teaspoon salt and 1/2 cup pecans; mix well. Fold in 3/4 of the cereal mixture and 3/4 of the buttercream mixture and spread into baking pan.
Bake 10 to 15 minutes. Cool completely before removing from pan.
To make frosting : In a medium saucepan combine cream cheese, remaining 1/2 cup butter, and brown sugar: stir until smooth, until smooth but not creamy. Remove from heat; stir in vanilla and honey. Beat until smooth and now fully incorporated, 1 to 2 minutes. Spread remaining frosting over top of bars, continuing to stir until frosting thickens. Immediately refrigerate for shelflife.