A simple two-layer bar with a buttery shortbread-style crust topped with a rich brown sugar, coconut and nut filling. The second baking creates a chewy, caramel-like topping over the crisp base.
Servings: About 24 bars
Prep Time: About 15 minutes
Cook Time: 30–40 minutes
Prep Time: About 15 minutes
Cook Time: 30–40 minutes
Ingredients:
First Layer — Crust:
- 1 cup sifted all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup butter
Second Layer — Coconut-Nut Topping:
- 2 tablespoons all-purpose flour
- 1½ cups brown sugar
- 2 large eggs
- 1 cup chopped nuts
- 1 can coconut
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 375°F.
- Cream together the flour, sugar, salt and butter until well combined.
- Press the mixture evenly into a 9 x 13-inch baking pan.
- Bake for 10–15 minutes, until the crust is lightly set.
- Meanwhile, combine the 2 tablespoons flour, brown sugar, eggs, chopped nuts, coconut and vanilla.
- Spread the coconut mixture evenly over the baked first layer.
- Return the pan to the oven and bake at 375°F for 20–25 minutes, until the topping is set and lightly browned.
- Cool completely before cutting into bars.
Denver High-Altitude Adjustments (5,280 feet):
- Increase the oven temperature slightly to 385°F.
- Reduce the brown sugar from 1½ cups to about 1⅓ cups.
- Add 1 tablespoon water to the coconut topping to compensate for faster moisture loss.
- Begin checking the crust at about 9 minutes and the finished bars at about 18 minutes.
Tip: Your original recipe simply says “1 can of coconut” without specifying the can size. I would leave it that way in the blog rather than guessing at an amount and potentially changing the family recipe.
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