With a crumble-pecan-coconut topping, a creamy core is surrounded by a buttery crust that resembles shortbread. This is a favorite among my family, boyfriend, and coworkers at the bakery where I work. It is best to serve food at a chilly temperature.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 2 sticks unsalted butter, softened
- ⅔ cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 (12.5 fl oz) can dulce de leche
- 1 cup shredded coconut
- ¾ cup pecans, toasted and chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking pan thoroughly.
- Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
- Press 2/3 of the dough into the bottom of the baking pan.
- Bake in the preheated oven until set and light brown, about 20 minutes.
- Pour dulce de leche over the crust, trying to keep the edges mostly bare.
- Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
- Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.
- Dough can also be made in a food processor.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 169 mg |
| Sugars | 26 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
LOVED IT!! iT WAS A BIG HIT!!
Meh. Dry like shortbread . An ok way to use up a half can of Dolce D L
So delicious and easy. There is enough dough to make it a little bigger if you want. I tried adding pecan/cinnamon/sugar to the topping rather than pecan/coconut, and it was delicious.
Went by directions, WOW!! Very good, I made some with coconut some without. Both were very delicious. Will diffinbe making these again..
I could not use coconut, so just pecans mixed into remaining dough for topping, but these are delicious. I used home made Dulce De Leche and everyone loves them
The flavor of these bars is very good- perfect for holiday cookie trays! I followed the recipe other than toasting the coconut along with the pecans and pricking the shortbread before baking it. My only complaint is that there is WAY too much to go in an 8×8 pan. My bars were very, very thick and there was so much topping that about half of it couldn’t stick to the dulce de leche and it was wasted since it fell off. Cooking this in a larger pan would be a much better idea and solve the problem- or even keeping the pan size the same to keep the thick bottom crust and cutting back on the topping so it all sticks. These are *super* rich, I’d recommend cutting into bites rather than bars. The flavor is fabulous!
I absolutely loved this recipe! Creamy, delicious, and just the right crumbliness. I highly recommend this!