These delectable, honey-sweetened coconutand pecan bars will remind you of pecan pie…only with a grahamcracker crust.
Recipe: Honey Coconut PecanBars
1 cup graham cracker crumbs 1 cup plus 2 tablespoons all-purpose flour – divided use 1/2 cup cold butter or margarine 3 large eggs – divided use 1 cup honey 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 cup shredded sweetened coconut 1/2 cup semisweet chocolate chips 1 cup chopped toasted pecans
Preheat oven to 350°F (175°C).Grease a 9 x 13-inch baking pan; set aside.
In food processor with metal blade, combinegraham cracker crumbs, 1 cup flour and butter; pulse to combine.Mixture should resemble coarse meal. Add 1 egg and process untildough forms a ball. Press dough evenly into prepared baking pan.
Bake for 15 minutes, until crust is setand lightly browned. Allow to cool.
In medium bowl, combine remaining 2 tablespoonsflour and 2 eggs with remaining ingredients until thoroughlyblended.
Pour mixture over cooled crust and bakeat 350°F (175°C) for 30 to 35 minutes, or until toppingis firm and golden brown.
Allow to cool completely. Cut into squares.
Makes 16 bars.
Recipe and photgraph courtesy of the NationalHoney Board.
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