Coconut Pecan Shortbread Bars - Rancho Pecana
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Coconut Pecan Shortbread Bars

These shortbread bars create a delicious dessert or quick pick me up during the day. The combination of raspberry, pecans, and tasty coconut topping brings together the perfect balance of flavors.

Created by: Kitchen Fun

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Coconut Pecan Shortbread Bars

Yield: About 9 servings

Prep time: Approx. 15 minutes

Total Time: 45 minutes

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List of Ingredients

  • ½ cup brown sugar
  • ⅔ cup of softened butter
  • ½ tsp of baking powder
  • 2 cups flour
  • ¼ tsp salt

Center

  • ¾ cup of raspberry jam

Topping

  • 2 eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 ½ cups shredded coconut
  • ½ cup of Rancho Pecana pecan pieces
  • ¼ cup flour
  • ½ tsp baking powder
  • ¼ tsp salt

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Directions

  1. Preheat oven to 350 degrees F and grease an 8×8 inch baking dish and set aside.

Crust:

  1. In a large bowl stir combine the flour, brown sugar, salt, and baking powder.
  2. Add in the butter until coarse crumbs form. 
  3. Press this mixture into the bottom of the prepared baking dish.

Center:

  1. Spread the jam evenly all over the crust. 

Topping: 

  1. In a large bowl, whisk the eggs and stir in the brown sugar and vanilla.
  2. Begin to add the coconut, pecans, flour, baking powder and salt and stir until it is evenly mixed. 
  3. Place this mixture on top of the jam.
  4. Bake for 40 minutes until the top and corners are golden brown.
  5. Allow to cool before cutting and serving. 

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Did you make this recipe?

Tag @ranchopecana on Instagram and hashtag it #PecanCravers 

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