1 cup graham cracker crumbs
1 cup plus 2 tablespoon all-purpose flour, divided
1/2 cup cold, cubed butter or margarine
3 eggs, divided
1 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1 cup chopped toasted pecans
Servings: 16
In food processor with metal blade, combine graham cracker crumbs, 1 cup flour and butter; pulse to combine. Mixture should resemble coarse meal. Add 1 egg and process until dough forms a ball. Press dough evenly into greased 9 × 13-inch baking dish. Bake at 350ºF for 15 minutes, until crust is set and lightly browned. Allow to cool. In medium bowl, combine remaining 2 tablespoons flour and 2 eggs with remaining ingredients until thoroughly blended. Pour mixture over crust and bake for 30-35 minutes, until topping is firm and golden brown. Allow to cool completely. Cut into squares.
Yield: 16 Squares
1 cup plus 2 tablespoon all-purpose flour, divided
1/2 cup cold, cubed butter or margarine
3 eggs, divided
1 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1 cup chopped toasted pecans
Servings: 16
In food processor with metal blade, combine graham cracker crumbs, 1 cup flour and butter; pulse to combine. Mixture should resemble coarse meal. Add 1 egg and process until dough forms a ball. Press dough evenly into greased 9 × 13-inch baking dish. Bake at 350ºF for 15 minutes, until crust is set and lightly browned. Allow to cool. In medium bowl, combine remaining 2 tablespoons flour and 2 eggs with remaining ingredients until thoroughly blended. Pour mixture over crust and bake for 30-35 minutes, until topping is firm and golden brown. Allow to cool completely. Cut into squares.
Yield: 16 Squares
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