Filling
1 cup sugar
3 large eggs
¼ cup (½ stick) unsalted butter, melted, cooled
2 tablespoons unbleached all purpose flour
2 teaspoons vanilla extract
¼ teaspoon salt
1 7-ounce package sweetened flaked coconut
CRUST: Preheat oven to 350°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
FILLING: Beat sugar, eggs, melted butter, flour, vanilla, and salt in medium bowl to blend. Beat in coconut. Pour filling over crust.
Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen. Cut into bars.
DO AHEAD: Can be made 2 days ahead. Store in airtight container and chill.
More to Try: Add ChocolateFor a delicious variation, spread a thin layer of melted semisweet chocolate over the crust before pouring on the coconut topping. After the bars are baked, drizzle them with more melted chocolate.
This sweet and sticky bar cookie gets its deep caramel flavor from brown sugar and maple syrup. Makes 16
Crust
1¼ cups unbleached all purpose flour
⅓ cup sugarPinch of salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
1 tablespoon whole milk
Filling
⅓ cup pure maple syrup
⅓ cup (packed) golden brown sugar
¼ cup heavy whipping cream
2 tablespoons (¼ stick) unsalted butter
¾ cup pecans, toasted, coarsely chopped
¾ cup walnuts, toasted, coarsely chopped
½ teaspoon vanilla extract
CRUST: Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; using on/off turns, process just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Cool crust in pan on rack. Maintain oven temperature.
FILLING: Combine maple syrup, sugar, cream, and butter in heavy medium saucepan. Boil 2 minutes. Remove from heat, Stir in all nuts and vanilla.
Pour filling over crust, spreading nuts evenly. Bake until filling is bubbling all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature.
DO AHEAD: Can be made 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.
A bit of orange liqueur and some candied orange peel add a bright citrus note to these bars. Makes 16
1 cup unbleached all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup (packed) golden brown sugar
6 tablespoons (¾ stick) unsalted butter, melted
1 large egg
3 tablespoons Grand Marnier or other orange liqueur, divided
½ teaspoon vanilla extract
6 ounces high-quality milk chocolate (such as Lindt or Perugina), cut into ½-inch pieces
⅓ cup chopped pecans
¼ cup chopped candied orange peel
Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Whisk sugar, butter, egg, 2 tablespoons liqueur, and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans, and orange peel. Transfer batter to prepared pan.
Bake until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with remaining 1 tablespoon liqueur. Cool completely in pan. Cut into squares.
DO AHEAD: Can be made 2 days ahead. Wrap in plastic; store cookies at room temperature.Technique Tip: Soften UpBrown sugar is a mixture of white sugar and molasses, the molasses giving it a soft, moist texture. To keep brown sugar from drying out, be sure to store it in an airtight container at room temperature. If it does harden, there are easy ways to revive it. Add a piece of apple or a damp paper towel to the airtight container; keep it closed for a few days. You can also transfer the sugar to a microwave-safe dish, cover with damp paper towels, and microwave on high for 30 to 60 seconds, or simply let stand overnight.
A “slice,” a delicious dessert popular in Australia, has a shortbread base that is topped with a layer of caramel and a chocolate glaze. Balancing all that sweetness is a sprinkling of sea salt. Makes 20 to 24
Crust
1 cup unbleached all purpose flour
¼ cup (packed) golden brown sugar
2 teaspoons cornstarch
¼ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
1 tablespoon ice water
1 large egg yolk
Caramel Topping
1 14-ounce can sweetened condensed milk
½ cup (packed) golden brown sugar
6 tablespoons (¾ stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle’s Golden Syrup) or dark corn syrup
1 teaspoon vanilla extract
Chocolate Glaze
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons heavy whipping creamFlaked sea salt (such as Maldon)
CRUST: Preheat oven to 350°F. Butter 12×8 ¼×1-inch fluted tart pan with removable bottom. Blend flour, sugar, cornstarch, and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of pan; pierce all over with fork [1]. Bake until golden, piercing if crust is bubbling, about 22 minutes. Cool completely.
CARAMEL TOPPING: Whisk milk, sugar, butter, syrup, and vanilla in heavy medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil gently until caramel is pale golden and thick and thermometer registers 225°F, whisking constantly, about 8 minutes. Pour caramel evenly over crust [2], then spread almost to edge of crust [3]; cool 15 minutes to set.