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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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If you're from the South, I think this is right up your palate. Though if you're a marshmallow and caramel freak, then this recipe would hard to resist. Ingredients:
1/3 cup butter |
2/3 cup packed brown sugar |
1-1/3 cups flaked or shredded coconut |
3/4 cup chopped pecans |
1/2 cup butter, softened |
1 cup packed brown sugar |
1/2 tsp. baking soda |
1/4 tsp. salt |
3 eggs |
1/2 tsp. vanilla |
1-1/2 cups all-purpose flour |
1/2 cup chopped pecans |
1/2 cup tiny marshmallows |
caramel-flavored ice cream topping (optional) |
Directions:
1. Preheat oven to 350F. Grease a 13x9x2-inch baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside.
2. 2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
3. 3. Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on wire rack. To serve, cut into bars. Drizzle with caramel topping. Makes 24 bars.
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