Gooey, filled with coconut and pecans, this vintage Dream Bar recipe from the 1930’s has a nice amount of complexity from the use of muscovado sugar.
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup plus 2 tablespoons flour, divided
- 2 large eggs
- 1 1/2 cups firmly packed dark muscovado sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 2 1/2 teaspoons kosher salt, divided
- 1 cups unsweetened coconut flakes
- 1 1/2 cup pecan halves, divided
- Preheat oven to 375 degrees.
- Line a 10-inch square baking dish with parchment paper. Lightly spray the paper with non-stick cooking spray.
- Combine 1 cup flour, 1/2 cup muscovado sugar (breaking up any large clumps), softened butter, and 1 teaspoon salt into a large bowl. Mix until the dough forms a large ball.
- Press the dough evenly into the baking dish. Pierce with a fork and chill for 15 minutes.
- Once the dough has chilled, bake until the dough no longer looks wet, about 20 minutes. Place on a cooling rack.
- Once the dough is out of the oven, whisk the eggs well. Add the muscovado sugar (breaking up any large clumps) and the vanilla extract. Whisk until fully combined. If any large clumps of sugar remain, use the back of a spoon or rubber spatula to break them up.
- Stir in remaining 2 tablespoons flour, remaining 1 1/2 teaspoon salt, and baking powder. Roughly chop 1 cup pecans. Add chopped pecans and coconut flakes into the sugar and egg mixture and evenly pour and spread over the cooked crust. Evenly top with remaining 1/2 cup pecan halves.
- Bake for 25 minutes, or until cooked through.
- Cool for at least 30 minutes before cutting into 36 squares.
Adapted from [u]The Detroit News Menu Cook Book[/u]