Coconut Pecan Pie Bars

Crust
1/2 cup unsalted butter,  room temperature
1/3 cup firmly packed brown sugar
1 1/3 cups all-purpose flour
1/3 teaspoon salt

Filling
3 large eggs
2 cups firmly packed golden brown sugar (or less)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/3 teaspoon salt
2/3 cup sweetened flaked coconut
2/3 cup pecan halves


To make the crust:

  Preheat the oven to 350 F.  Grease a 8 x 8 or 11 x 7 baking pan with butter or cooking spray.

Using a mixer with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute.  Add the sugar and beat about 1 minute, until fluffy.  Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.

  Press the mixture evenly over the bottom of the prepared pan.  Bake the crust for 15 to 20 minutes, until it turns golden brown.  Leave the oven at 350 F.

 
To make the filling:

  Whisk the eggs and sugar in a large bowl until blended.  Stir in butter, vanilla, flour and salt, then the coconut and pecans.

  Pour the filling over the crust, spreading evenly.

  Bake until set, 25 to 30 minutes.  Cool thoroughly; cut into 3-inch squares.


Texas Pecan Pie Bars