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Iced Coconut Pecan Bars recipe

Iced Coconut Pecan Bars.

These rich bars are reminiscent of pecanpie. The slightly tart citrus icing adds another dimension oftaste that is very pleasing in contrast to the coconutty-brownsugar filling.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Iced Coconut PecanBars

Crust:3/4 cup powdered sugar3/4 cup vegetable shortening1 1/2 cups all-purpose flourFilling:1 cup brown sugar, firmly packed2 tablespoons all-purpose flour1/2 teaspoon baking powder2 large eggs1 teaspoon vanilla extract1/2 cup chopped pecans1/2 cup sweetened flaked coconutIcing:1 1/2 cups powdered sugar, sifted2 tablespoons butter, melted3 tablespoon orange juice1 teaspoon fresh lemon juice

  • For Crust: Preheat oven to 350°F (175°C).
  • In medium bowl, combine powdered sugarand shortening. Stir in 1 1/2 cups flour, mixing well. Placemixture in an lightly greased 13 x 9 x 2-inch baking pan andpress evenly onto the bottom of the pan using a sheet of plasticwrap (or waxed paper) the length of the pan to make the processeasier.
  • Bake for 12 to 15 minutes or until lightgolden brown.
  • For Filling: In a small bowl, stir togetherthe brown sugar, 2 tablespoons flour and baking powder; add theeggs and mix well. Stir in the coconut and pecans. Spread fillingover the baked crust.
  • Return to oven and bake for an additional20 minutes. Cool on wire rack. Frost with icing when completelycooled. Cut into 3 x 1-inch bars, or as desired.
  • For Icing: Combine all ingredients untilsmooth. Spread over cooled bars.

    Makes 30 bars.

    Nutritional Information Per Serving (1/30of recipe): 149.1 calories; 47% calories from fat; 8.0g totalfat; 19.0mg cholesterol; 24.5mg sodium; 51.3mg potassium; 18.4gcarbohydrates; 0.4g fiber; 12.8g sugar; 18.0g net carbs; 1.3gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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