Evelyn's pecan bars

First layer:

cup (1 stick) butter, softened
1 cup flour
2 tablespoons powdered sugar

Second layer:

1 cups brown sugar
2 tablespoons flour
teaspoon salt
1 teaspoon vanilla
2 eggs
2 tablespoons cocoa
cup coconut
1 cup chopped pecans

Icing:

cup ( stick) butter 2 tablespoons strong coffee
1 cups powdered sugar
teaspoon vanilla

Heat oven to 350 degrees.

For the first layer: Mix together in a bowl the softened butter, flour and powdered sugar. Pat into 9-inch square pan. Bake for 15 to 20 minutes or until slightly brown.

For the second layer: Mix together brown sugar, flour, salt, vanilla, eggs and cocoa. Add the coconut and pecans last. Spread this mixture over the baked first layer. Bake an additional 15 to 20 minutes. Cool completely before icing.

For the icing: Using an electric mixer, blend butter, coffee, powdered sugar and vanilla. Spread over the cooled pastry. Refrigerate until ready to serve. (It will be easier to make clean cuts if this gooey dessert is placed in the freezer for 30 minutes before slicing.)

Serves 12.

Per serving nutrition data: 380 calories, 20 grams fat, 3 grams protein, 47 grams carbohydrate, 1 gram fiber, 125 milligrams sodium.

La Tea Da
Dolfinger's tearoom

Courier Journal 19 Oct 2005