Praline Coconut Bars
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Rich, velvety praline and sweet coconut come together in a deliciously chewy bar
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsweetened shredded coconut
- 100 gunsalted butter
- 100light brown sugar
- 2large eggs
- 5 gsalt
- 1½ mlpure vanilla extract
- 120 mlpraline syrup(store-bought or homemade)
- 50 gpeanut butter
- 50chopped pecans
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line an 18x20cm baking dish with parchment paper.
Tip: Non-stick spray or parchment paper helps with easy bar removal
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened shredded coconut, and salt.
Tip: Make sure to whisk well to avoid lumps
- 3
In a separate mixing bowl, cream together the unsalted butter and light brown sugar.
Tip: Use a stand mixer or a hand mixer for an easier time
- 4
Add the large eggs one at a time, whisking well after each addition.
Tip: Don't overmix!
- 5
Whisk in the pure vanilla extract.
Tip: Use a high-quality vanilla extract for the best flavor
- 6
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Tip: Don't overmix!
- 7
Stir in the praline syrup, peanut butter, and chopped pecans.
Tip: Make sure to stir well to avoid lumps
- 8
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use an offset spatula for a smooth finish
- 9
Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
Tip: Don't overbake!
- 10
Remove from the oven and let cool completely in the pan.
Tip: Don't disturb the bars!
- 11
Once cooled, melt the confectioners' sugar in a saucepan over low heat.
Tip: Use a candy thermometer for the best results
- 12
Pour the melted confectioners' sugar over the cooled bars and let set.
Tip: Let the sugar set before slicing the bars
- 13
Cut into bars and serve.
Tip: Store in an airtight container in the fridge for up to 5 days
Recipe Variations
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