Brought these into the office and they were gone before 9am!!!
These Coconut Butter Bars are a delightful treat with a buttery crust and a rich coconut filling. They’re perfect for satisfying your sweet tooth or impressing guests at any gathering. Follow the simple steps below to create these delicious bars!
Ingredients:
For the Crust:
| Ingredients | Quantity |
|---|---|
| Flour | 2 cups |
| Brown sugar, packed | 1 cup |
| Salt | 1 teaspoon |
| Butter (2 sticks), melted | 1 cup |
For the Filling:
| Ingredients | Quantity |
|---|---|
| Flour | 1/2 cup |
| Sweetened condensed milk | 1 (14 oz) can |
| Granulated sugar | 2 tablespoons |
| Eggs | 3 |
| Butter, melted | 1/4 cup |
| Vanilla extract | 2 teaspoons |
| Salt | 1 teaspoon |
| Sweetened shredded coconut | 3 cups |
| Sweetened shredded coconut (additional for topping) | 1 cup |
Instructions:
Making the Crust:
- Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mixing: In a mixing bowl, combine the flour, brown sugar, and salt for the crust.
- Adding Butter: Pour in the melted butter and mix until well combined.
- Pressing: Press the mixture evenly into the bottom of the prepared baking dish.
- Baking: Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool.
Preparing the Filling:
- Mixing: In a separate bowl, whisk together the flour, sweetened condensed milk, granulated sugar, eggs, melted butter, vanilla extract, and salt until smooth.
- Incorporating Coconut: Stir in the shredded coconut until evenly distributed.
- Pouring: Pour the filling mixture over the cooled crust in the baking dish, spreading it out evenly.
- Topping: Sprinkle the additional shredded coconut over the top of the filling.
Baking and Cooling:
- Bake: Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is set and the coconut is lightly toasted.
- Cooling: Allow the Coconut Butter Bars to cool completely in the baking dish before cutting into squares or bars.
