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Category: Bars
Prep Time: Cook Time: Total Time:
1-1/2 cups pecan halves
1-1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
3 Tablespoons milk
1 Tablespoon vanilla extract
1-1/2 cups flour
2 Tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 350 degrees. Grease the bottom and sides of a light colored 9 x 13 baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
On a separate baking sheet, spread the pecan halves and toast them in the oven for 6 minutes. Once they're cool to the touch, chop or crush the pecans and transfer to a separate bowl.
Toast the coconut in a nonstick skillet over medium heat, stirring constantly with a wooden spoon, until the coconut is light golden in color, about 6-8 minutes.
Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a mallet or a rolling pin. Break any larger pieces by hand. Set aside.
Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.
Using a wooden spoon, combine the flour, cornstarch, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture as well as the toasted coconut, pecans and Heath bar bits. Mix well.
Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 2 hours before slicing.
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BAKE SALE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1-1/2 cups pecan halves
1-1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
3 Tablespoons milk
1 Tablespoon vanilla extract
1-1/2 cups flour
2 Tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 350 degrees. Grease the bottom and sides of a light colored 9 x 13 baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
On a separate baking sheet, spread the pecan halves and toast them in the oven for 6 minutes. Once they're cool to the touch, chop or crush the pecans and transfer to a separate bowl.
Toast the coconut in a nonstick skillet over medium heat, stirring constantly with a wooden spoon, until the coconut is light golden in color, about 6-8 minutes.
Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a mallet or a rolling pin. Break any larger pieces by hand. Set aside.
Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.
Using a wooden spoon, combine the flour, cornstarch, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture as well as the toasted coconut, pecans and Heath bar bits. Mix well.
Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 2 hours before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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