Cream of Coconut Dream Bars
A great way to use half a can of cream of coconut, these bars are toffee-like, chewy, and good even without chocolate.
Servings 24
Ingredients
Crust
- 1 cup all-purpose flour (4 ½ oz) (128 grams)
- 6 tablespoons packed dark brown sugar (75 grams)
- ¼ cup pecans
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, unsalted butter (70 grams)
Filling
- 1 large egg
- 6 tablespoons packed dark brown sugar (75 grams)
- 1 tablespoon all-purpose flour (8 grams)
- ¾ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup pecans toasted and coarsely chopped
- ¾ cup sweetened flaked coconut
- ½ cup cream of coconut (NOT coconut cream or coconut milk)
Instructions
- Crust: Preheat oven to 350°F. Line an 8 inch square metal pan with foil or parchment. If using foil, grease the foil.
- Process the flour, brown sugar, pecans, and salt in food processor until pecans are ground. Add butter and pulse until mixture is coarse. Press mixture firmly down into the prepared baking pan (it will be thick). Bake for 18 minutes, then let cool completely.
- Topping: Mix the egg, brown sugar, flour, baking powder, vanilla, and salt until smooth. Stir in pecans, then spread filling over cooled crust.
- In a second bowl, mix the coconut and cream of coconut. Drop coconut mixture over the brown sugar filling and spread evenly.
- Bake until topping is deep golden brown, 35 to 40 minutes. Cool in pan 20 minutes, then, use excess foil to pull out onto wire rack. Cool completely, about 2 hours. If desired, chill before serving (for neater slices).
Notes
Original version is from Cook's Country, but they made a double batch. CC recommended Goya brand cream of coconut, but I had to use Coco Lopez and it worked perfectly. These freeze well.