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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike. Ingredients:
1 cup all-purpose flour |
1/2 cup packed dark brown sugar |
5 tablespoons margarine or 5 tablespoons butter, softened |
2 large eggs |
2/3 cup packed dark brown sugar |
2 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 cup pecans, chopped |
1 cup sweetened flaked coconut |
3/4 cup butterscotch chips |
Directions:
1. Prepare Crust: Preheat oven to 375°F.
2. Grease 8x8-inch or 9x9-inch metal baking pan.
3. Line pan with foil; grease foil.
4. With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
5. Press dough firmly onto bottom of pan.
6. Bake Crust 15 to 20 minutes, until lightly browned.
7. Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
8. Stir in pecans, coconut, and butterscotch chips.
9. Pour filling over warm Crust.
10. Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
11. Cool completely in pan on wire rack.
12. Cover and refrigerate at least 5 hours or overnight for easier cutting.
13. When cold, transfer with foil to cutting board.
14. Cut into 8 strips, then cut each strip crosswise into 8 squares.
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