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Title: Coconut Dream Bars
Categories: Cookie Bar Blank
Yield: 20 Bars
| BUTTERSCOTCH BASE | ||
| 1/3 | c | Shortening; soft |
| 1/3 | c | Brown sugar, firmly packed |
| 3/4 | c | Sifted all-purpose flour |
| 1/2 | ts | Soda |
| 1/2 | ts | Salt |
| 3/4 | c | Quaker Oats, uncooked - (quick or old-fashioned) |
| COCONUT TOPPING | ||
| 2 | Eggs | |
| 1 | c | Brown sugar, firmly packed |
| 1 | tb | All-purpose flour |
| 1 | tb | Lemon juice |
| 1 | Lemon; grated peel only | |
| 1 | c | Shredded coconut |
| 1/2 | c | Chopped pecans |
For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7 inch baking pan.
For topping, beat eggs slightly. Blend in remaining ingredients. Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
Jim's notes:
The base was smooth and creamy not dry and crumbly as described. Too much shortening? I added a 1/4 cup wheat bran and the mixture remained smooth and creamy. Next time dump flour onto butter-sugar mixture and toss with a fork to get crumbs; do not "cream" it with a rubber spatula!
Also partially pre-bake crust 10 minutes before adding top layer, as per other similar recipes.
I had no lemon peel so I subbed 1/2 orange skin, white pith scraped off and finely chopped.
I ommitted the pecans.
I baked it for 35 min not 30 but the base was still under done. Next time go for 40 minutes. [or pre-bake as above]
It was both overly sweet and greasy. Next time increase the ratio of flour and oats to sugar and shortening. Maybe try margerine or even butter for a better flavour.
The topping was also too sweet and bland. Increase the lemon juice next time.
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