I found this recipe in Grandma R’s recipe box. Her’s is very neatly organized in an old floppy disk box! It’s marked home ec in the corner. Makes me guess it’s from her highschool home ec class.
I really wish I knew how these bars got their name! What’s so mysterious about them? Maybe how fast they disappeared!
These bars definitely have the gooey factor but stay together surprisingly well.
I sent the leftovers with my hubby to work and someone wanted the recipe! I was so excited to write it out for her on a cute recipe card. It’s the little things right?
I’m going to have to ask around and see if I can find someone that knows more about these.
This one’s written in pencil and a bit hard to read.
As usual I skipped the nuts. I decided to add extra coconut and it worked just fine. If you like nuts the use those!
I’m going to rewrite this one a bit just to make it easier to follow.
For the crust.
- 1 C flour
- 1/2 C butter
- 1/2 C brown sugar
- 1 C brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C coconut
- 1 C nuts
Cream butter and 1/2 C of brown sugar. Add sifted flour. Mix to a crumbly mess. Pat it evenly into a well greased 9×13 pan. Bake at 300 degrees until pastry is browned.
Remove from oven.
Beat two eggs until light and lemon colored. Add 1 C brown sugar, 2 Tbsp flour, baking powder, and salt. Stir well. Add coconut and nut meats. Stir until combined. Carefully pour and spread over baked pastry. Bake 350 degrees for 25 minutes.
Let cool before cutting.
Use a light hand when spreading the filling. It’s best to pour in a long line across your pastry and gently spread to the edges.
Using a pizza cutter made cutting much easier.