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1
egg
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1
cup butterscotch-flavored ice cream topping
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2
cups coarsely chopped pecans
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2
cups flaked coconut
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3/4
cup butter, softened
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1 1/2
cups packed dark brown sugar
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8
ounces bittersweet chocolate, melted and cooled
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2
eggs
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2
teaspoons vanilla
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2
cups all-purpose flour
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1
teaspoon baking powder
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1/2
teaspoon baking soda
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1/2
teaspoon salt
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1
12 ounce package semisweet 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.
- Calories 404,
- Protein (gm) 5,
- Carbohydrate (gm) 50,
- Fat, total (gm) 23,
- Cholesterol (mg) 43,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 39,
- Vitamin 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 (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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