Ingredients: |
Ingredients: 1 cup pecans or walnuts
1 1/2 cups unsweetened shredded coconut
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cups (10 1/2 ounces) light brown sugar, packed
2 large eggs, lightly beaten
4 teaspoons vanilla extract
3 ounces white chocolate chips
3 ounces semi-sweet chocolate chips
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Directions: |
Directions:Preheat oven to 350 degrees and adjust oven rack to middle position. Spread nuts on rimmed baking sheet and bake until deep golden brown, about 10 to 15 minutes. Transfer nuts to a board to cool; chop coarsely and set aside. Toast coconut on same baking sheet, stirring two or three times until light golden, about five to seven minutes.
While nuts and coconut toast, cut an 18" length of foil and fold lengthwise to eight inches wide. Fit foil into length of 13 x 9" baking pan, pushing it into corners and up the sides of the pan. Allow the excess to overhang pan edges. Cut a 14" length foil and fit it into the width of the baking pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12" width). Spray foil-lined pan with non-stick cooking spray.
Whisk flour, baking powder and salt together in medium bowl. Set aside. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chocolate, coconut, and nuts. Turn batter into the prepared pan, smoothing the top with the spatula.
Bake until the top is shiny, cracked and light golden brown, 22 to 25 minutes at 350 degrees; do not over bake. Cool on wire rack to room temperature. Remove bars from the pan by lifting the foil overhang and transfer to a cutting board. Cut into two" squares. |
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