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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a bar cookie recipe I got from the Los Angeles Times - it was a request from a reader who wanted the recipe from the Bread & Cie Bakery in San Diego. I haven't made them yet, but they sound really good! Ingredients:
3/4 cup butter, softened |
3/4 cup light brown sugar, packed |
1 1/2 cups flour |
2 cups light brown sugar |
2 1/4 teaspoons vanilla extract |
4 eggs |
1/3 cup flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 cups coconut flakes, unsweetened |
2 cups pecan pieces |
Directions:
1. Preheat oven to 350 degrees F.
2. Crust: Using a stand or hand mixer, cream together the 3/4 cup butter and 3/4 cup brown sugar until smooth. Add the flour and mix well.
3. Place the mixture in a parchment-lined 13X9X2 inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.
4. Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.
5. Filling: in a large bowl, mix the brown sugar, vanilla and eggs well; set aside.
6. In a medium bowl, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut and pecan pieces.
7. Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.
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