Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/4 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy.
3. Add the flour to the bowl and mix until a crumbly dough forms.
4. Press the dough evenly into the bottom of the prepared baking dish.
5. Sprinkle the shredded coconut and chopped pecans over the dough.
6. In a separate bowl, whisk together the sweetened condensed milk, corn syrup, eggs, and vanilla extract until smooth.
7. Pour the mixture over the coconut and pecans.
8. Bake for 25-30 minutes, or until the edges are golden brown and the filling is set.
9. Let the bars cool completely in the pan before cutting into squares.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 bars
Nutritional information:
Calories per serving: 250
Total fat: 13g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 110mg
Total carbohydrates: 30g
Dietary fiber: 1g
Sugars: 20g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use chopped walnuts instead of pecans.
- You can use dark corn syrup instead of light corn syrup.
Variations:
- Add 1/2 cup of chocolate chips to the filling for a chocolate coconut pie bar.
- Add 1/4 teaspoon of cinnamon to the dough for a spiced coconut pie bar.
- Use almond extract instead of vanilla extract for an almond coconut pie bar.
Tips and tricks:
- Make sure the butter is softened before mixing it with the sugar and salt.
- Press the dough firmly into the bottom of the baking dish to ensure an even crust.
- Use a whisk to mix the filling ingredients together until smooth.
- Let the bars cool completely before cutting into squares to prevent them from falling apart.
Storage instructions:
Store the coconut pie snack bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bars, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the coconut pie snack bars on a platter or cake stand for a pretty presentation.
Garnishes:
Sprinkle extra shredded coconut or chopped pecans on top of the bars before serving.
Pairings:
Serve the coconut pie snack bars with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These bars are a great snack on their own, but you could also serve them with fresh fruit or a small salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the dough until it comes together.
- If the filling is too runny, bake the bars for an additional 5-10 minutes until set.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the bars properly to prevent spoilage.
Food history:
Coconut pie is a classic Southern dessert that dates back to the early 1900s. It's typically made with sweetened condensed milk, shredded coconut, and eggs, and baked in a pie crust.
Flavor profiles:
These coconut pie snack bars are sweet and nutty, with a buttery crust and a creamy filling.
Serving suggestions:
Serve these bars as a sweet snack or dessert, or pack them in your lunchbox for a tasty treat.
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