Chocolate Drizzled Coconut Pecan Bars Recipe
Servings: 1
Ingredients
- Brown sugar gives these bars a butterscotch flavor.
- 1/2 c. butter, softened (1 stick, see note)
- 1/2 c. granulated sugar
- 1 1/4 c. all-purpose flour (divided)
- 1/2 tsp baking pwdr
- 2 x Large eggs
- 1 c. firmly packed brown sugar
- 1 1/2 tsp vanilla
- 1 c. minced pecans
- 1 1/2 c. flaked coconut
- 1 ounce semisweet baking chocolate
- 1/2 tsp vegetable oil Preheat oven to 375 degrees.
Directions
- In a mixer bowl, combine butter and granulated sugar; beat till fluffy.
- Gradually stir in 1 c. of the flour to make a crumbly dough. Press firmly over bottom of greased 9-by-13 inch baking pan. Bake 10 min; remove from oven.
- Reduce temperature to 350 degrees.
- In a small bowl, combine remaining 1/4 c. flour and baking pwdr; stir to mix well. In mixer bowl, combine Large eggs and brown sugar; beat till well-mixed.
- Blend in vanilla. Gradually beat in flour mix till well-combined. Stir in pecans and coconut. Spread mix over pastry in pan.
- Bake till well-browned and hard in center, 20 to 25 min. Remove to rack to cold.
- In a small, heavy pan over lowest heat, heat chocolate with oil, stirring.
- Drizzle chocolate over cookies. After chocolate sets, cut into 1/2-by-2 inch bars.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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