Author Notes
Aside from lemon bars, this is one of my favorite bar cookie recipes. It's reminiscent of seven-layer bars without all the hassle and with the added benefit of a shortbread crust. I've adapted it from Elinor Klivans' Coconut Pecan Southland Bars in 125 Cookies to Bake, Nibble and Savor. —clcatto
Ingredients
- For the shortbread
-
8 tablespoons
unsalted butter (1 stick), room temperature
-
1 cup
all-purpose flour
-
1/4 cup
powdered sugar
-
1/8 teaspoon
salt
- For the topping
-
1 cup
packed dark brown sugar
-
2
eggs, room temperature
-
1 teaspoon
pure vanilla extract
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2 tablespoons
all-purpose flour
-
1/2 teaspoon
baking powder
-
1/4 teaspoon
salt
-
3/4 cup
chopped pecans
-
1 cup
shredded sweetened coconut
-
3/4 cup
semi-sweet chocolate chips
Directions
- For the shortbread
-
Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 baking pan.
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Mix all ingredients until a soft dough forms.
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Press the dough evenly into the pan and bake for 15-20 minutes until the crust is very lightly golden. Don't allow the crust to cook all the way through as it will be going back into the oven with the topping.
-
Remove from the oven and set aside.
- For the topping
-
While the shortbread is baking, beat the brown sugar, eggs and vanilla on medium speed until light in color (about 1 minute).
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Add the flour, baking powder and salt and mix until incorporated.
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Mix in the pecans and coconut.
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Stir in chocolate chips. The batter will remain fairly thick.
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When the cooked shortbread has cooled slightly, spread the batter evenly over the crust.
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Bake at 350 degrees for about 25 minutes, or until a toothpick in the center comes out sticky and the middle remains firm if you give the pan a gentle shake.
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