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Receta Chocolate Drizzled Coconut Pecan Bars
by Global Cookbook

Chocolate Drizzled Coconut Pecan Bars
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Ingredientes

  • Brown sugar gives these bars a butterscotch flavor.
  • 1/2 c. butter, softened (1 stick, see note)
  • 1/2 c. granulated sugar
  • 1 1/4 c. all-purpose flour (divided)
  • 1/2 tsp baking pwdr
  • 2 x Large eggs
  • 1 c. firmly packed brown sugar
  • 1 1/2 tsp vanilla
  • 1 c. minced pecans
  • 1 1/2 c. flaked coconut
  • 1 ounce semisweet baking chocolate
  • 1/2 tsp vegetable oil Preheat oven to 375 degrees.

Direcciones

  1. In a mixer bowl, combine butter and granulated sugar; beat till fluffy.
  2. Gradually stir in 1 c. of the flour to make a crumbly dough. Press firmly over bottom of greased 9-by-13 inch baking pan. Bake 10 min; remove from oven.
  3. Reduce temperature to 350 degrees.
  4. In a small bowl, combine remaining 1/4 c. flour and baking pwdr; stir to mix well. In mixer bowl, combine Large eggs and brown sugar; beat till well-mixed.
  5. Blend in vanilla. Gradually beat in flour mix till well-combined. Stir in pecans and coconut. Spread mix over pastry in pan.
  6. Bake till well-browned and hard in center, 20 to 25 min. Remove to rack to cold.
  7. In a small, heavy pan over lowest heat, heat chocolate with oil, stirring.
  8. Drizzle chocolate over cookies. After chocolate sets, cut into 1/2-by-2 inch bars.
  9. Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.