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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These bars have two of my favorite things - coconut and pecans. The topping reminds me of the frosting for German chocolate cake. Ingredients:
1 cup unsalted butter, softened |
2 cups flour |
1 cup powdered sugar |
1 cup granulated sugar |
1/4 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 dash salt |
4 large eggs |
1/4 cup unsalted butter, melted |
1/2 cup coco lopez |
1 teaspoon vanilla extract |
1 tablespoon bourbon or 1 tablespoon brandy |
3/4 cup shredded coconut |
2 cups chopped pecans |
Directions:
1. Preheat oven to 350ºF.
2. Crust: Put flour and powdered sugar in a medium mixing bowl. Cut in butter with a pastry blender until crumbly.
3. Press evenly into the bottom of a buttered 9 x 13-inch baking pan. Bake for about 15 minutes.
4. While the crust is baking make the topping.
5. In a mixing bowl combine the granulated sugar, flour, baking powder, salt, and cinnamon.
6. In a separate bowl, whisk together the eggs, Coco Lopez, melted butter, vanilla extract, and bourbon.
7. Pour over the sugar mixture and stir until well blended.
8. Stir in the coconut and pecans and pour over baked crust.
9. Bake for 25 minutes longer.
10. Cool and cut into 24 pieces.
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