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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I've been making this favourite square recipe for over 25 years.A brown sugar shortbread base with a mouth-watering, deliciously sweet coconut-pecan praline filling. These are always a hit! Ingredients:
1/2 cup butter |
1/2 cup brown sugar |
1 cup flour |
1 cup brown sugar |
2 eggs, beaten |
2 tablespoons flour |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup chopped pecans or 1 cup walnuts |
1 1/2 cups coconut |
Directions:
1. Mix together butter, sugar and flour until crumbly.
2. Press evenly in the bottom of a 9 x9 baking pan.
3. Bake in pre-heated 375 degree oven for 10 minutes.
4. Remove from oven and lower temperature to 350 degrees.
5. Mix filling ingredients until well blended.
6. Spread over partially baked crust and bake at 350 for 30 minutes or until nicely browned.
7. Cool before cutting into squares.
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