Butterscotch Coconut Bars

We usually don't bake. But decided to make an old favorite: Butterscotch Coconut Bars from the now closed Stars Restaurant in San Francisco. We used to eat there all of the time when we lived in SF. This brought back memories.

Butterscotch Coconut Bars

Stars Deserts

Luchetti & Tower

Traditional blonde brownies, which combine chocolate chips in a brown sugar batter, are jazzed up here with the addition of coconut and pecans.

Yield: One 9- by 13-inch pan

12        ounces (3 sticks) soft butter

3          cups firmly packed light brown sugar

3          large eggs

1          teaspoon vanilla extract

4          cups flour

½         teaspoon salt ^

¾         teaspoon baking soda %

1-1/2    cups chocolate chips

4          ounces pecans, toasted and chopped

½         cup shredded coconut

Preheat the oven to 350 degrees.

Butter the sides and bottom of a 9-by-13-inch pan.

Combine the butter and brown sugar in the bowl of an electric mixer. Using the paddle attachment/ beat on medium speed for 1 minute. Continuing to mix, add the eggs and vanilla and beat until light and fluffy. On low speed, fold in the flour, salt, baking soda, chocolate chips, pecans, and coconut. Spread the batter in the prepared pan.

Bake the bars for about 25 minutes; until a skewer inserted in the middle comes out clean. Cool for at least 1/2 hour before cutting.