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Bake Sale Bars




Source of Recipe


RC


List of Ingredients




1 1/2 cups pecan halves
1 1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs, lightly beaten
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt


Recipe



Heat the oven to 350°. Grease the bottom and sides of a light-colored 13- by 9-inch baking pan, then lightly flour it, knocking out the excess. Set the pan aside.

2. On a separate baking sheet, spread the pecan halves and toast them in the oven for 7 minutes. Once they're cool to the touch, set the pan on a solid work surface and use a saucepan to finely crush the pecans. Then transfer them to a medium-size bowl.

3. Toast the coconut in a nonstick skillet over medium heat, stirring with a wooden spoon, until the coconut is light golden in color, about 10 minutes. Transfer the coconut to the bowl with the pecans.

4. Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a rolling pin. Transfer the bits to the bowl with the pecans and coconut, breaking up any larger pieces by hand.

5. Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.

6. Using a wooden spoon, combine the flour, cornstarch, baking powder, and salt in a medium bowl. Add the dry ingredients to the butter mixture, stirring until they are evenly blended, then stir in the pecans, coconut, and Heath bar bits.

7. Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 1-1/2 hours, before slicing. Makes 24 bars.