Total Time
Prep 45 mins
Cook 15 mins

Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike.

Ingredients Nutrition


  1. Prepare Crust: Preheat oven to 375°F.
  2. Grease 8x8-inch or 9x9-inch metal baking pan.
  3. Line pan with foil; grease foil.
  4. With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
  5. Press dough firmly onto bottom of pan.
  6. Bake Crust 15 to 20 minutes, until lightly browned.
  7. Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
  8. Stir in pecans, coconut, and butterscotch chips.
  9. Pour filling over warm Crust.
  10. Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
  11. Cool completely in pan on wire rack.
  12. Cover and refrigerate at least 5 hours or overnight for easier cutting.
  13. When cold, transfer with foil to cutting board.
  14. Cut into 8 strips, then cut each strip crosswise into 8 squares.
Most Helpful

I omitted the nuts and finished with chocolate drizzle and caramel sauce. Lined the pan with tinfoil for easy cleanup. I followed the baking advice and cooked the base for 8 minutes and the filling for 12. The middle wasn't set so I cooked until the edges were about to burn and had to take it out. Finished product was still raw in the middle so I cut off the cooked edges and had to throw the rest out :(

BBMinx December 24, 2012

Nice, chewy bar cookie. Definitely follow the other chef's advice and bake the base for only about 8 minutes and bake the filling for about 12 minutes. I did that and the bars turned out great. The butterscotch flavor is really nice.

Marie Nixon April 06, 2011

Follow baking instructions and tips that Kathy wrote in her review.

jaybee chef December 03, 2010