MACAROON MADNESS BARS
Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike.
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 64 Bars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Crust: Preheat oven to 375°F.
- Grease 8x8-inch or 9x9-inch metal baking pan.
- Line pan with foil; grease foil.
- With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
- Press dough firmly onto bottom of pan.
- Bake Crust 15 to 20 minutes, until lightly browned.
- Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
- Stir in pecans, coconut, and butterscotch chips.
- Pour filling over warm Crust.
- Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
- Cool completely in pan on wire rack.
- Cover and refrigerate at least 5 hours or overnight for easier cutting.
- When cold, transfer with foil to cutting board.
- Cut into 8 strips, then cut each strip crosswise into 8 squares.
Nutrition Facts : Calories 126.7, Fat 6.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 56.9, Carbohydrate 15.8, Fiber 0.6, Sugar 11.9, Protein 1.4
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