Dream Bars

prep time:: 15 min
total time:: 55 min baking

Makes 24 bars

First introduced in the 1940’s and 50’s, Dream Bars were loaded with fillers like chocolate chips, corn flakes, and even rolled oats. This reinvented version is much less sweet than it’s predecessors and retains it’s ’naturally sweet’ coconut flavor. Cream of coconut can usually be found in the alcholic mixer(s) section of your grocery store.

ingredients

For the Crust:

2 cups all-purpose flour
3/4 cup dark brown sugar
1/2 cup pecans - rough chopped
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2" dice, chilled

For the Topping:

1 1/2 cups sweetened, shredded coconut, Baker’s brand recommended
1 cup cream of coconut, Goya brand recommended
2 large eggs
3/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon quality vanilla extract
1 cup pecans, toasted and rough chopped

directions

1
Adjust oven rack to middle position and heat oven to 350°. Line a 13“ X 9” pan with foil allowing overhang on both long ends and up sides. Lightly spray foil with cooking spray.
2
To prepare the Crust: Process the flour, brown sugar, pecans and salt in a food processor fitted with the steel blade, pulsing a few times to combine. Add diced butter and process until mixture resembles coarse meal. Press mixture firmly into the baking pan using a metal measuring cup to ensure an even layer. Prick several times throughout crust with the tines of a fork and bake until golden brown; about 18 - 20 minutes. Allow to cool on a wire rack for 20 minutes.
3
To make the Topping: Combine shredded coconut and cream of coconut in bowl; set aside. In a large bowl, whisk together eggs, vanilla, brown sugar, flour, baking powder, and salt until smooth. Stir in chopped, toasted pecans and spread over cooled crust. Dollop heaping tablespoons of coconut mixture over filling; spreading into an even layer. Don’t worry if it looks patchy.
4
Bake until topping is a deep golden brown; about 30-35 minutes. Allow to cool on a wire rack for 2 hours. Remove from pan using foil to lift and separate from baking pan. Cut into 24 bars.

notes

Walnuts can be substituted for pecans and light brown sugar can be substituted for dark brown sugar (the end result will have a less 'toffee-like' flavor.)

Source: Matthew Nunn