Coconut Maple Pecan Bars
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
32 Small Squares
- Serves:
- 32
ingredients
-
Base
- 1 2⁄3 cups all-purpose flour
- 1⁄2 cup brown sugar, packed
- 10 tablespoons softened butter (1/2 cup plus 2 tbsp)
-
Topping
- 1 1⁄3 cups sweetened coconut or 1 1/3 cups unsweetened coconut
- 1⁄2 cup pecans, chopped
- 3⁄4 cup maple syrup
- 1 pinch salt
directions
- Grease and flour a 9-inch square baking pan. Heat oven to 350°.
- In a mixing bowl, combine the flour, brown sugar, and butter. Stir until well blended. Mixture will be crumbly. Press the mixture into the prepared baking pan. Bake for 15 to 18 minutes, until lightly browned around the edges. While the shortbread crust is baking, combine the coconut, pecans, salt, and syrup in a saucepan over medium heat. Cook, stirring, until the coconut has absorbed most of the syrup. Spread over the warm crust, return to the oven, and bake for 10 minutes longer, until coconut is nicely browned.
- Cool slightly; cut into squares while still warm.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.