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- 1/3 cup butter
- 2/3 cup packed brown sugar
- 1 1/3 cups flaked or shredded coconut
- 3/4 cup chopped pecans
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup tiny marshmallows
- Caramel-flavored ice cream topping (optional)
1. Preheat oven to 350F. Grease a 13x9x2-inch baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside.
2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
3. Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on wire rack. To serve, cut into bars. Drizzle with caramel topping. Makes 24 bars.
- Servings Per Recipe 24,
- cal. (kcal) 211,
- Fat, total (g) 13,
- chol. (mg) 43,
- sat. fat (g) 6,
- carb. (g) 23,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 16,
- pro. (g) 2,
- vit. A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 113,
- Potassium (mg) 111,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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