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Sep 18, 2018







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Coconut pecan barsCrust

½ cup butter
½ cup light brown sugar
1 cup flour
 
Filling
2 eggs, beaten 
1 cup light brown sugar
1½ teaspoons vanilla extract
3 tablespoons flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup pecan pieces
1 cup coconut
 
Preheat oven to 350 degrees. Combine crust ingredients and press into a 9-by-13-inch pan. Bake for 12 to 15 minutes or until light brown.
While that’s baking, combine filling ingredients in medium bowl. 
Spread filling over baked crust. Bake for an additional 25 to 30 minutes or until golden brown. Cool completely and cut into squares. 




Coconut Pecan Bars
Just Desserts

07/31/14
By Meghan Siegler msiegler@hippopress.com



 I kept putting off making my dessert for this week’s column because I couldn’t find a recipe I felt like making and/or eating. But then it was Sunday and I was out of time, so I did the only thing I could do — I started scrounging around in the cupboard, looking for recipes on baking ingredient packages. This worked out really well because I happened to be at my friend’s house, and she happens to be a semi-professional baker, so her cupboards are better stocked than mine. 

I didn’t head to Danielle’s house with the intention of using her food and her kitchen, but she was insistent and I had a deadline looming, so we started searching for something to make.
We found it on the back of a brown sugar package. We had everything on hand that we needed to make coconut pecan bars, so that’s what we went with. 
These would have been easy enough to make on my own, but it was even easier — and more fun — making them with a friend. It took three ingredients to make the crust (flour, butter and brown sugar), and it was done before the oven had preheated. Once that was baking, we made the filling, which was also quick, and we had to wait for the crust to be done before we could pour in the filling and put it back in the oven. All in all, the cook time took significantly longer than the prep time.
Like many baked goods, these bars were better before they had a chance to fully cool — I couldn’t stop picking at the crispy outer edges. But once they cooled off and were stored in a zip-top plastic bag, they got softer and were not quite as appealing, to me, texture-wise. They also seemed to lose some of their flavor, and I kept wishing they had chocolate chips. If I were to make them again, I would absolutely add some. But they were good warm even without, and almost everyone at the house — three adults and three of four kids — enjoyed them.  — Meghan Siegler





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