Macaroon Madness Bars

Recipe by Steve P.

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

Top Review by BBMinx

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 :(

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.

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