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Dream Bars

Cream of Coconut Dream Bars

A great way to use half a can of cream of coconut, these bars are toffee-like, chewy, and good even without chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24
Author Cookie Madness



  • 1 cup 4 1/2 ounces all-purpose flour
  • 6 tablespoons packed dark brown sugar
  • 1/4 cup pecans
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter cut into small chunks


  • 1 large egg
  • 6 tablespoons packed dark brown sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup pecans toasted and coarsely chopped
  • 3/4 cup sweetened flaked coconut
  • 1/2 cup cream of coconut Coco Lopez


  • Crust: Preheat oven to 350°F. Line an 8 inch square metal pan with foil or parchment. If using foil, grease the foil.
  • Process the flour, brown sugar, pecans, and salt in food processor until pecans are ground. Add butter and pulse until mixture is coarse. Press mixture firmly down into the prepared baking pan (it will be thick). Bake for 18 minutes, then let cool completely.
  • Topping: Mix the egg, brown sugar, flour, baking powder, vanilla, and salt until smooth. Stir in pecans, then spread filling over cooled crust.
  • In a second bowl, mix the coconut and cream of coconut. Drop coconut mixture over the brown sugar filling and spread evenly.
  • Bake until topping is deep golden brown, 35 to 40 minutes. Cool in pan 20 minutes, then, use excess foil to pull out onto wire rack. Cool completely, about 2 hours. If desired, chill before serving (for neater slices).


Original version is from Cook's Country, but they made a double batch. CC recommended Goya brand cream of coconut, but I had to use Coco Lopez and it worked perfectly. These freeze well.