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- 1 egg
- 1 cup butterscotch-flavored ice cream topping
- 2 cups coarsely chopped pecans
- 2 cups flaked coconut
- 3/4 cup butter, softened
- 1 1/2 cups packed dark brown sugar
- 8 ounces bittersweet chocolate, melted and cooled
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 12 ounce packagesemisweet chocolate pieces
1. Preheat oven to 350 degree F. Lightly grease a 13x9x2-inch baking pan; set aside.
2. In a medium mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until golden and set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.
- cal. (kcal) 404,
- Fat, total (g) 23,
- chol. (mg) 43,
- sat. fat (g) 11,
- carb. (g) 50,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 39,
- pro. (g) 5,
- vit. A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 221,
- Potassium (mg) 256,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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