Candied Shortbread Bars
A shortbread crust covered with a coconut, pecan, and brown sugar topping.
Yield: 28 bars
Calories: 191kcal
Materials
Shortbread crust:
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. salt
Candied topping:
- 2 large eggs
- 1 1/2 cups light brown sugar
- 2 Tbsp. all-purpose flour
- 3/4 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 cup coconut flakes, sweetened or unsweetened
- 1 cup pecans (or walnuts) chopped
- 1/3 cup powdered sugar
Instructions
Shortbread crust:
- Preheat oven to 350°.
- In a large bowl, beat the butter until light and fluffy. Add the 2 cups flour, sugar, and salt. Beat until combined. Texture will be dry and crumbly. Spread evenly, then press down mixture in an ungreased 15 x 10 x 1" baking sheet. Bake for 10 minutes.
Candied topping:
- Meanwhile, in a medium bowl, beat eggs until light and fluffy. Add brown sugar, 2 Tbsp. flour, baking powder, and vanilla. Beat until thoroughly combined. Fold in coconut and pecans.
- Remove crust from oven after the 10 minutes. Carefully drop dollops of topping over crust, then spread into even layer.
- Bake for another 20 minutes. Top should be golden brown. Cut into squares when still warm for clean cuts. Once cool, dust bars with powdered sugar. Enjoy!
Notes
Perfect for gift-giving, cut these bars into 1.5" squares and place into small tins.
Nutrition
Calories: 191kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 222IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg