Crust:
1 1/2 c. unsalted butter (3 sticks)
1 c. firmly packed light brown sugar
4 c. all-purpose flour
1 tsp. salt
Filling:
8 large eggs
6 c. firmly packed light brown sugar
1/4 bourbon, optional
6 Tbsp. unsalted butter, melted
2 Tbsp. vanilla extract
1 c. all-purpose flour
1 tsp. salt
2 c. sweetened, flaked coconut
2 c. pecan halves
1 1/2 c. unsalted butter (3 sticks)
1 c. firmly packed light brown sugar
4 c. all-purpose flour
1 tsp. salt
Filling:
8 large eggs
6 c. firmly packed light brown sugar
1/4 bourbon, optional
6 Tbsp. unsalted butter, melted
2 Tbsp. vanilla extract
1 c. all-purpose flour
1 tsp. salt
2 c. sweetened, flaked coconut
2 c. pecan halves
Method:
To make the crust: Preheat oven to 350 degrees and grease a 12×17″
baking pan with butter or cooking spray. Beat butter in a large bowl on
medium speed for about 1 minute. Add sugar and beat one minute, until
fluffy. Add flour and salt; beat on low speed until combined but still
crumbly. Press the mixture evenly over bottom of prepared pan.
To make the filling: Whisk the eggs and sugar in a large bowl until blended. Stir in bourbon, butter, vanilla, flour, and salt. Add coconut and pecans.
Pour the filling over the crust, spreading evenly.
Bake until set, about 25 minutes. This took about 35 minutes in my oven.
Cool thoroughly on wire rack.
Slice into bars. I prefer mine a little chilled so I store them in the fridge. These bars freeze well for later.
Astrid
Weight Watchers PointsPlus: 394 for the pan. For 48 generous squares, 8 points each.
Recipe from>>>carfreeinannarbor.blogspot.in
