Dream Bars (ATK)

By hmp13

Spread the coconut mixture as evenly as possible over the pecan layer, but don’t worry if it looks patchy.

Ingredients

• Crust
• 2 cup flour
• 3/4 cup packed dark brown sugar
• 1/2 cup pecans
• 1/4 teaspoon salt
• 10 tablespoons butter, cut into 1/2 inch pieces and chilled
• Topping
• 1 1/2 cups shredded coconut
• 1 cup cream of coconut
• 2 large eggs
• 3/4 cup packed dark brown sugar
• 2 tablespoons flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup pecans, toasted and chopped rough

Details

Servings 24

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9 inch baking pan with foil, allowing excess foil to hang over pan edges. Coat foil lightly with cooking spray.

Process flour, sugar, pecans and slat in food processor until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared baking pan. Bake until golden brown, about 20 minutes. Cool on wire rack 20 minutes.

Combine coconut and cream of coconut in bowl. In another bowl, whisk eggs, sugar, flour, baking powder, vanilla and salt until smooth. Stir in pecans, then spread filling over cooled crust. Dollop heaping tablespoons of coconut mixture over filling, then spread into even layer.

Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 24 pieces. Serve. (bars can be refrigerated in airtight container for 5 days.)