Recipe by Courtly
"Serve these luscious after-school treats with a tall, cold glass of milk." From Great Ameican Home baking
Top Review by truebrit
Good stuff! I took a batch of these to serve after our church Nativity, and they went down a treat! The bars were of a cake-like consistency, and somewhat crumbly on top. I omitted the coconut, as our pastor is allergic to it, but they were delicious nonetheless! (Mine took only 30 minutes to bake.) Thanks for posting!
- 473.18 ml firmly packed brown sugar
- 473.18 ml all-purpose flour
- 118.29 ml butter, softened
- 4.92 ml baking powder
- 2.46 ml salt
- 4.92 ml vanilla extract
- 236.59 ml milk
- 1 large egg
- 236.59 ml semi-sweet chocolate chips
- 118.29 ml chopped walnuts
- 59.14 ml unsweetened flaked coconut (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Lightly grease a 9 x 13" baking pan; set aside.
- In a large mixing bowl, mix together the brown sugar and flour.
- Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
- Remove 1 cup of mixture and set aside.
- To mixture in large bowl, add baking powder and salt.
- Using a fork, lightly beat in vanilla, milk and egg.
- Continue beating until a smooth batter forms.
- Pour batter into prepared baking pan.
- In a small bowl, combine the chocolate chips and walnuts.
- Fold in the coconut.
- Sprinkle reserved crumb mixture over top of batter in pan.
- Sprinkle with the chocolate chips and walnuts.
- Using a long flat spatula, spread topping evenly over the top of the batter in pan.
- Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
- Transfer pan to wire rack.
- Cool bars in pan completely before slicing.
- Using a serrated knife, cut into 24 bars.
- Store in airtight container for up to 5 days.