Enjoy the chewiness of these butterscotch coconut squares. A lot like blondies… only better!
Time saving tip: Be ready for unexpected guests. Make these ahead, cut into bite size pieces and store in an air tight container with parchment paper between the layers. Can freeze for up to a month.
Butterscotch Coconut Squares
These are a lot like blondies… only better! A new and improved recipe with 25 per cent less sugar.
Servings: 40 pieces
Calories: 87kcal
Equipment
- 1 hand mixer
- 1 medium pot
- 1 9×13 baking dish
- 1 small mixing bowl
Ingredients
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- ½ cup Butter
- 1 ½ cups Brown sugar packed
- 2 Eggs
- 1 tsp Vanilla
- 1 ½ cup Coconut
- ½ cup Walnuts or pecans chopped
Instructions
- Preheat oven to 350° F.
- Grease bottom of 9×13 pan.
- Stir flour, baking powder and salt together in bowl.
- Melt butter in large saucepan over medium heat. Stir in brown sugar until dissolved.
- Remove from heat and beat in eggs with hand mixer. Add vanilla.
- Add flour mixture to saucepan and stir to mix well.
- Stir in coconut and chopped nuts.
- Turn into greased pan and spread evenly.
- Bake for 25-30 minutes. You don’t want to over bake these. Squares should be moist and chewy.
- Allow to cool before cutting.
Nutrition
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.4mg
Check out these recipes as well:
Auntie Linda’s oatmeal coconut cookies
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