Ingredients: |
Ingredients: 350º Butter and flour 12 x 9 inch baking pan
1½ pecan halves
1½ cups unsweetened shredded coconut
5 Heath bars (1¼ oz. each)
¾ cup (1½ sticks) butter, melted
1 cup packed light-brown sugar
½ cup granulated sugar
2 large eggs, at room temperature, lightly beaten
3 Tbsp. milk
1 Tbsp. vanilla
2 Tbsp. cornstarch
1 tsp baking powder
½ tsp salt
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Directions: |
Directions:Preheat oven to 350º Butter and flour x 13 x 9 inch baking pan.
Spread the pecans on a large baking sheet and toast in the oven for 7 minutes. Immediately transfer the buts to the chopping board. Cool slightly and then chop coarsely. Transfer to a medium bowl.
Put the coconut in a medium skillet and toast over moderate heat, stirring often until coconut is a light golden color. Transfer the coconut to the bowl with the pecans.
Coarsely chop the heath bars, place in bowl and set aside.
Pour the melted butter into a separate large mixing bowl. Cool slightly and then whisk tin the sugars until combined. Whisk in the eggs, milk and vanilla and set aside.
Sift the flour , cornstarch, baking powder and salt into a medium mixing bowl. Whisk to blend. Add the dry ingredients to the butter mixture, stirring until evenly blended. Add the pecans, coconut and heath bars. Stir until evenly mixed.
Scrape into baking pan and bake for 25 minutes or until the top looks crackly and light golden in color. Do not overbake.
Transfer baking pan to cooling rack and cool completely before slicing. |
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