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Camelot Dream Bars

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"These sweet, sticky bars may not be much to look at, but just one taste and you'll be hooked. Filled with coconut, toasted pecans, and brown sugar, they're a nice change from a brownie."

List of Ingredients

Crust:
â—¦ 8 tablespoons (1 stick) salted butter, at room temperature
â—¦ ¾ cup brown sugar, packed
â—¦ 1 cup plus 2 tablespoons unbleached all-purpose flour

Topping:
â—¦ 2 large eggs
â—¦ 2 teaspoons vanilla extract
â—¦ ¾ cup brown sugar, packed
â—¦ ¼ teaspoon salt
â—¦ 1 teaspoon baking powder
â—¦ ¼ cup unbleached all-purpose flour
â—¦ 1 cup pecan pieces, toasted
â—¦ 1 ½ cups flaked sweetened coconut


Recipe

Preheat the oven to 350° F. Grease a 9 x 13-inch pan. For easiest removal, line the pan with parchment, and grease the parchment.

To make the crust:
In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the flour, stirring until just combined. Pat the mixture into the prepared pan. Lightly flour your fingers as you press the dough into the pan; it's sticky, and will cover the bottom of the pan with only a thin layer.

Bake the crust for 15 to 20 minutes, until bubbly and beginning to brown. Remove it from the oven, and let it cool while you prepare the topping.

To make the topping:
Beat together the eggs, vanilla, brown sugar, salt, and baking powder. Gently beat in the flour, then mix in the toasted pecans and coconut. Spread the topping mixture over the baked crust. Return the bars to the oven, and bake for 20 to 25 minutes, until they're starting to turn golden brown. Remove the bars from the oven. After a few minutes, loosen the edges with a knife.

After 5 more minutes, carefully turn the warm bars out onto a piece of parchment or foil, topping side down. Quickly cut them into squares. When they've set and are no longer fragile, place the squares, topping side up, on a rack to cool.


Makes 24 bars