Dream Bars

If you can't find cream of coconut at the store, look on the baking isle or actually I have found it with the drink mixers for making margaritas and stuff.

Dream Bars

Crust:
2 c. all purpose flour
3/4 c. packed dark brown sugar
1/2 c. pecans
1/4 tsp. salt
10 Tbsp (1 1/4 sticks) unsalted butter, cut into 1/2 inch pieces and chilled

Topping:
1 1/2 c. sweetened shredded coconut
1 c. cream of coconut
2 large eggs
3/4 c. packed dark brown sugar
2 Tbsp. all purpose flour
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1 c. pecans, toasted and chopped rough

Adjust oven rack to middle position and heat to 350. Line at 9x13 inch baking pan with foil, allowing excess foil to hang over pan edges. Coat foil lightly with cooking spray.

To make the crust, process flour, sugar, pecans and salt in food processor until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared baking pan. Bake until golden brown, about 20 minutes. Cool on wire rack for 20 minutes.

To make the topping, combine coconut and cream of coconut in bowl. In another bowl, whisk eggs, sugar, flour, baking powder, vanilla, and salt, until smooth. Stir in pecans, then spread filling over cooled crust. Dollop heaping tablespoons of coconut mixture over filling, then spread into even layer.

Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 24 pieces. Serve.

Recipe Source: Cook's Country Magazine April/May 2009