Today’s recipe = easy and familiar.
These brown sugar/blondie bars are chewy, rich and have lots of character. This variation is one based on an original from Country Woman magazine. I changed it a bit, but not much.
Here are some photos.
The background should subconsciously relay that the cookies are out of this world.
Toasted Pecan, Coconut, White Chocolate Chunk Bars
3/4 cup whole pecans
1/2 cup shredded sweetened coconut
1 large egg
3/4 cup plus 2 tablespoons packed light brown sugar
8 tablespoons (1 stick) butter, melted and cooled
1 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/8 teaspoon salt
4 ounces white baking chocolate, such as Bakers, cut into chunks
Preheat oven to 325 degrees F. Line an 8 inch square pan with foil and spray foil with cooking spray.
Spread pecans on a half of a cookie sheet and toast for 5 minutes. Add coconut to cookie sheet with pecans and toast pecans and coconut together for another 5-6 minutes or until pecans are fragrant and coconut is brown around edges. Remove from heat and let cool.
In a mixing bowl, beat egg and brown sugar with a mixer for 3 minutes. Add melted, cooled butter and vanilla; mix well. Combine flour, baking soda and salt; stir into brown sugar mixture.
Chop up toasted pecans and stir pecans, coconut and white chocolate chunks into batter. Spread evenly in pan and bake at 325 for 30 minutes or until toothpick comes out with moist crumbs. Cool on wire rack. Cut into bars.
Makes 12 to 16