Food recipes
Coconut Maple Pecan Bars
Coconut Maple Pecan Bars Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, pecans syru...
Coconut Maple Pecan Bars
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
syrup, maple, canadian
salt, table
Directions:
Grease and flour a 9-inch square baking pan.
Heat oven to 350.
In a mixing bowl, combine the flour, brown sugar, and butter.
Stir until well blended.
Mixture will be crumbly.
Press the mixture into the prepared baking pan.
Bake for 15 to 18 minutes, until lightly browned around the edges.
While the shortbread crust is baking, combine the coconut, pecans, salt, and syrup in a saucepan over medium heat.
Cook, stirring, until the coconut has absorbed most of the syrup.
Spread over the warm crust, return to the oven, and bake for 10 minutes longer, until coconut is nicely browned.
Cool slightly; cut into squares while still warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
syrup, maple, canadian
salt, table
Directions:
Grease and flour a 9-inch square baking pan.
Heat oven to 350.
In a mixing bowl, combine the flour, brown sugar, and butter.
Stir until well blended.
Mixture will be crumbly.
Press the mixture into the prepared baking pan.
Bake for 15 to 18 minutes, until lightly browned around the edges.
While the shortbread crust is baking, combine the coconut, pecans, salt, and syrup in a saucepan over medium heat.
Cook, stirring, until the coconut has absorbed most of the syrup.
Spread over the warm crust, return to the oven, and bake for 10 minutes longer, until coconut is nicely browned.
Cool slightly; cut into squares while still warm.