1.) Preheat oven to '375 degrees'. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9 x 13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier to press and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
2.) Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
3.) Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.
Martha Stewart Collection
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 149 (54%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 55.7mg||17 %|
|Sodium 83.2mg||3 %|
|Potassium 97.1mg||3 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 29.1g|
|Protein 3.3g||5 %|
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Calories per serving: 276
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