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Name: Coconut And Walnut Oatmeal Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32
Cuisine: American
Ingredients: 1 c Shredded coconut - (packed);; 1/2 ts Ground ginger; 1/4 ts Salt -; (scant); 2/3 c Light brown sugar; (packed); 1 c Unsalted butter - (2; 2 c Quick-cooking; (not instant); 1 ts Vanilla; 2 c Walnuts; broken large pieces; 1 ts Baking soda; 1 c Sifted all-purpose flour;; 2 tb Honey; 1/4 ts Ground nutmeg -; (scant); 1/4 ts Ground allspice -; (scant)

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INGREDIENTS

1 c Shredded coconut - (packed);
1/2 ts Ground ginger
1/4 ts Salt -; (scant)
2/3 c Light brown sugar; (packed)
1 c Unsalted butter - (2
2 c Quick-cooking; (not instant)
1 ts Vanilla
2 c Walnuts; broken large pieces
1 ts Baking soda
1 c Sifted all-purpose flour;
2 tb Honey
1/4 ts Ground nutmeg -; (scant)
1/4 ts Ground allspice -; (scant)

Servings

INSTRUCTIONS

Adjust rack 1/3 up from the bottom of the oven; preheat oven to 275 degrees. Line a 9- by 13- by 2-inch pan with aluminum foil. Place 2 tablespoons butter in pan; place in oven until butter melts. With a brush, spread butter all over the foil. Chill pan in freezer (preferably) or refrigerator. Sift flour, salt, nutmeg, allspice and ginger together into a large mixing bowl. Add oatmeal, coconut and walnuts; stir with a wooden spoon. Melt remaining 1 3/4 sticks butter in a medium saucepan over moderate heat. Add honey and sugar; stir over heat briefly to partially melt sugar. Remove from heat. Stir in baking soda and vanilla. Add butter mixture to dry ingredients; stir well to mix. Spread in pan. Press into pan with bottom of a large spoon. To compact further, cover dough with plastic wrap; press all over with the bottom of a glass or measuring cup. Remove plastic wrap. Bake for 40 to 50 minutes, until golden brown, reversing the pan front to back once to ensure even browning. Dough will not feel done if you press on it with a fingertip. Let cool to room temperature. Invert onto a cookie sheet or cutting board. Remove foil. Invert onto another cookie sheet or cutting board, leaving cake right-side up. Chill, then cut into bars. Wrap individually or store in airtight box. Yields 32 bars. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted from "Maida Heatters Brand-New Book of Great Cookies" (Random House, 1995) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Coconut And Walnut Oatmeal Bars

1 c Shredded coconut - (packed);
1/2 ts Ground ginger
1/4 ts Salt -; (scant)
2/3 c Light brown sugar; (packed)
1 c Unsalted butter - (2
2 c Quick-cooking; (not instant)
1 ts Vanilla
2 c Walnuts; broken large pieces
1 ts Baking soda
1 c Sifted all-purpose flour;
2 tb Honey
1/4 ts Ground nutmeg -; (scant)
1/4 ts Ground allspice -; (scant)

Adjust rack 1/3 up from the bottom of the oven; preheat oven to 275  degrees. Line a 9- by 13- by 2-inch pan with aluminum foil. Place 2  tablespoons butter in pan; place in oven until butter melts. With a  brush, spread butter all over the foil. Chill pan in freezer  (preferably) or refrigerator. Sift flour, salt, nutmeg, allspice and  ginger together into a large mixing bowl. Add oatmeal, coconut and  walnuts; stir with a wooden spoon. Melt remaining 1 3/4 sticks butter  in a medium saucepan over moderate heat. Add honey and sugar; stir  over heat briefly to partially melt sugar. Remove from heat. Stir in  baking soda and vanilla. Add butter mixture to dry ingredients; stir  well to mix. Spread in pan. Press into pan with bottom of a large  spoon. To compact further, cover dough with plastic wrap; press all  over with the bottom of a glass or measuring cup. Remove plastic  wrap. Bake for 40 to 50 minutes, until golden brown, reversing the  pan front to back once to ensure even browning. Dough will not feel  done if you press on it with a fingertip. Let cool to room  temperature. Invert onto a cookie sheet or cutting board. Remove  foil. Invert onto another cookie sheet or cutting board, leaving cake  right-side up. Chill, then cut into bars. Wrap individually or store  in airtight box. Yields 32 bars.    Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted  from "Maida Heatters Brand-New Book of Great Cookies" (Random House,  1995)    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 32 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 39.4mg		1 %
Potassium 0.7mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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