Coconut Pecan Squares Recipe

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Baker Jean Camden advises to be sure and use the dark- and light-brown sugars as directed to get the best results with these delectable little bars.

Yield: About 36 squares

• 1/2 cup (1 stick) butter
• 1/2 cup packed dark-brown sugar
• 1 cup all-purpose flour
• 2 eggs
• 1 cup packed light-brown sugar
• 1 cup chopped pecans
• 1/2 cup shredded coconut tossed with 2 tablespoons flour
• 1 teaspoon vanilla extract
• pinch of salt
• confectioners' sugar

Cream butter and dark-brown sugar, then add the 1 cup flour and mix well. Press into a greased 8x8-inch pan and bake at 350 degrees F for 20 minutes. Meanwhile, beat the eggs until frothy. Gradually add light-brown sugar and beat until thick. Add pecans, coconut tossed with flour, vanilla, and salt. Mix well. Spread over crust and bake for 20 minutes longer, or until brown. Cool on rack. Sprinkle with confectioners' sugar and cut into 1-inch squares.