This recipe was adapted from the back of a package of Western Family Brand Brown Sugar (was for pecan and coconut, but Mariela, 7 yr old, decided she didn’t like pecans). Their recipe called for a 13×9 inch pan, but we used a round Le Cruset Crock- about 9 inch diameter so we could fit it in our toaster oven and save some energy. We also threw in a bit of whole-wheat flour, which I try to do whenever I can. They are seriously addicting ewwy-gooey-chewy treats.
Crust:
1/2 cup cold butter
1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 cup white flour
Blend all ingredients in a food processor or with a pastry cutter until butter is size of a pea or smaller. Press into a 13×9 inch pan or 9” square or round pan for thicker bars. Bake at 350 degrees for 12-15 minutes until light brown on top.
Filling:
2 eggs
1 cup brown sugar
1 1/2 teaspoon vanilla
3 tablespoons flour
1 tsp baking powder
1/4 teaspoon baking soda
1 cup coconut
1 cup chocolate chips
(these last two additions could be anything- craisins and chocolate, peanut butter chips and nuts, etc.)
Beat eggs in a medium size bowl until mixed well. Add all additional ingredients and stir. Carefully spread mixture over baked crust. Bake at 350 degrees for an additional 25-30 minutes until golden brown and a pick inserted isn’t TOO gooey.
Cool and cut into squares.
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