OPEN KITCHEN with NATHAN SCOTT
These simple and delicious Caramel-Coconut Bars are sure to become one of your family’s favorites.
Makes one 9-by-9-inch pan
|1||cup (2 sticks) unsalted butter, plus more for greasing|
|¾||cup granulated sugar|
|2½||teaspoons pure vanilla extract|
|½||teaspoon kosher salt|
|¼||teaspoon pumpkin pie spice|
|1½||cups all-purpose flour|
|2||tablespoons heavy cream|
|¼||teaspoon baking soda|
|½||cup pecans, coarsely chopped|
|½||cup shredded sweetened coconut|
|½||cup semi-sweet chocolate chips|
- Preheat the oven to 350°F. Butter a 9-by-9-inch baking dish, and line with parchment paper. In the bowl of an electric mixer, fitted with the paddle attachment, combine ¾ cup butter with ¼ cup sugar. Add 1½ teaspoons vanilla, ¼ teaspoon salt, and pumpkin pie spice. Beat on medium speed until light and fluffy. Add the flour and continue to mix until just combined. Press the dough into the baking dish. Bake in the preheated oven until lightly golden, 20 to 25 minutes.
- In a saucepan set over medium heat, combine the remaining ¼ cup butter, ½ cup sugar, and ¼ teaspoon salt with the honey. Cook, stirring constantly, until well combined. Increase the heat to medium-high and cook, without stirring, until the caramel is amber in color, 2 to 3 minutes.
- Remove the caramel from the heat. Mix together the heavy cream, 1 teaspoon vanilla, and baking soda, and add to the caramel along with the pecans and coconut. Stir to combine, then spread the caramel mixture over the cooled crust. Sprinkle the dessert with the chocolate chips. Allow to cool completely, and then remove from the baking dish and cut into squares.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen