I haven't tried these yet but the look good!
1 cup butter unsalted; room temp., 2 cups all purpose flour spooned and leveled, 1/2 cup confectioners sugar, 2 teaspoons salt, 1/2 teaspoon baking powder, 2 large eggs, 1 1/2 cups light brown sugar packed, 1 tablespoon dark corn syrup, 2 cups pecans coarsely chopped, 1 cup sweetened coconut flaked
1 cup butter unsalted; room temp., 2 cups all purpose flour spooned and leveled, 1/2 cup confectioners sugar, 2 teaspoons salt, 1/2 teaspoon baking powder, 2 large eggs, 1 1/2 cups light brown sugar packed, 1 tablespoon dark corn syrup, 2 cups pecans coarsely chopped, 1 cup sweetened coconut flaked
- 1/2 teaspoon baking powder
- 2 large eggs
- 2 teaspoons salt
- 1/2 cup confectioners sugar
- 1 cup butter unsalted; room temp.
- 2 cups all purpose flour spooned and leveled
- 2 tablespoons all purpose flour spooned and leveled
- 1 1/2 cups light brown sugar packed
- 1 tablespoon dark corn syrup
- 2 cups pecans coarsely chopped
- 1 cup sweetened coconut flaked
- Carbohydrate 30.4899794121716 g
- Cholesterol 55.6534722479954 mg
- Fat 16.5401401753608 g
- Fiber 1.34490280594921 g
- Protein 3.28350764335678 g
- Saturated Fat 6.9249062507877 g
- Serving Size 1 1 Serving (63g)
- Sodium 83.1789439899568 mg
- Sugar 29.1450766062224 g
- Trans Fat 1.10126508946233 g
- Calories 276 calories
Step-by-step
- Preheat oven to '375 degrees'. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9 x 13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier to press and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
- Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
- Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.
The Heavy Lifter
Butter does the structural heavy lifting in this formulation by hydrating the flour proteins and creating a short, tender shortbread base. Room temperature fat incorporates air efficiently when beaten with confectioners' sugar, establishing micro-cavities that expand under heat. Exact creaming times matter because under-whipping yields a dense crust that cannot support the heavy pecan topping. Spooning and leveling flour prevents density spikes caused by compressed measuring cups.Scaling Ratios and Pan Geometry
Multiplying quantities requires strict adherence to pan surface area ratios to maintain proper layer thickness. Doubling the batch demands a larger baking vessel, such as an 11x15-inch rimmed sheet pan, because altering depth changes the internal thermal conductivity during the 20 to 25 minute bake times. Too deep a layer traps moisture in the center, preventing the eggs and brown sugar from setting firmly. Conversely, spreading batter too thin across an oversized pan causes the crust and topping to overcook and dry out within 15 minutes.Chemical Interactions
Light brown sugar introduces moisture and acidity through molasses, which reacts with baking powder to provide gentle lift in the topping layer. Dark corn syrup contains glucose chains that inhibit large sugar crystals from forming, ensuring a chewy texture rather than a brittle crunch. Salt balances the high sugar content by suppressing bitter receptors on the palate, making the nutty roasted profile of the pecans and coconut stand out more clearly against the sweet matrix.
