A crunchy, gooey, salty, sweet bar with a buttery crust.
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
For The Crust:
1 1/3cups all purpose flour
4 1/2tablespoons sugar
1/2 cup+ 1 tablespoon brown sugar
1/3cup corn syrup
3/4 cup sweetened, flaked coconut
1/2 teaspoonsea saltfor garnish
Preheat the oven to 350°. Place pecans on a baking sheet and roast for 8-10 minutes or until toasted and fragrant. Set aside.
Cut parchment paper to fit the bottom of an 11x7 rimmed baking pan allowing for 3-4 inches of overhang on each side. Spray the bottom and sides of the pan with vegetable spray and lay the parchment in the pan, to create a sling. Spray the parchment paper with vegetable spray and set aside.
Make the Crust:
In a small bowl, combine the flour sugar and salt and whisk. Stir in the melted butter until it becomes hard to stir, then use your clean hands to finish combining the ingredients. With your fingertips, press the dough evenly into the bottom of the prepared pan. Set aside.
In a medium bowl, combine the brown sugar, corn syrup, melted butter, vanilla and salt and mix together with a spatula. Add the coconut and pecans and stir to combine. Pour the pecan mixture into the prepared pan and spread evenly in the pan. Bake for 20-25 minutes or until filling is bubbly and coconut is well toasted. Sprinkle evenly with remaining sea salt.
Let the bars cool to room temperature, then carefully lift the bars from the pan and transfer to a cutting board. Using a very sharp knife, slice into 15 bars. Transfer to a platter to serve or stack in an airtight container, layering a piece of parchment paper between the bars to prevent sticking.