Dream Bars
Ingredients
Cookie Crust:
½ cup soft butter or margarine
½ cup light-brown sugar, firmly packed
1 cup sifted all-purpose flour
Filling:
2 eggs
1 cup light-brown sugar, firmly packed
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 can (3 ½ oz) flaked coconut
1 cup coarsely chopped walnuts or pecans
Optional
1 cup (6 ounces) milk chocolate chips
Method
1. Preheat oven to 350°.
2. Make Cookie Crust: In small bowl, cream butter and sugar, with wooden spoon, until smooth.
3. With hands, work in flour until mixture is smooth.
4. Pat into bottom of a 13-by-9-by-2 inch pan; bake 10 minutes, or until golden. Cool on wire rack.
5. Meanwhile, make Filling: In small bowl of electric mixer, at medium speed, beat eggs until light.
6. Gradually beat in sugar. Add vanilla, flour, salt, and baking powder, beating just until combined.
7. Stir in coconut and walnuts.
8. Spread evenly over cooled crust; bake 25 minutes, or until golden and firm to the touch.
9. Immediately sprinkle with chips. Let stand 2 minutes; spread chocolate evenly over top. Cool; chill to set up chocolate.
10. With sharp knife, cut into bars.
Dream Bars were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Bar Cookies”, page 191 an edition of between 1950 – 1960s.
In addition, to the original recipe chocolate was added at the conclusion of the recipe.
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Shirley-Ann Pearman
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