Ingredients
-
-
1
-
1/2
-
5
-
-
2
-
2/3
-
2
-
1
-
1/4
-
1
-
1
-
3/4
-
-
Directions
Macaroon Madness Bars, Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike , I omitted the nuts and finished with chocolate drizzle and caramel sauce Lined the pan with tinfoil for easy cleanup I followed the baking advice and cooked the base for 8 minutes and the filling for 12 The middle wasn’t set so I cooked until the edges were about to burn and had to take it out Finished product was still raw in the middle so I cut off the cooked edges and had to throw the rest out 🙁
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Steps
|
1
Done
|
Prepare Crust: Preheat Oven to 375f. |
|
2
Done
|
Grease 8x8-Inch or 9x9-Inch Metal Baking Pan. |
|
3
Done
|
Line Pan With Foil; Grease Foil. |
|
4
Done
|
With Fingertips, Mix Flour, Brown Sugar, and Margarine or Butter in Prepared Pan Until Soft Dough Forms. |
|
5
Done
|
Press Dough Firmly Onto Bottom of Pan. |
|
6
Done
|
Bake Crust 15 to 20 Minutes, Until Lightly Browned. |
|
7
Done
|
Meanwhile, Prepare Pecan-Butterscotch Filling: in Large Bowl, With Wire Whisk or Fork, Beat Eggs With Brown Sugar, Flour, Vanilla, and Salt Just Until Blended. |
|
8
Done
|
Stir in Pecans, Coconut, and Butterscotch Chips. |
|
9
Done
|
Pour Filling Over Warm Crust. |
|
10
Done
|
Bake 20 to 25 Minutes, Until Lightly Browned Around the Edges and Filling Is Set. |
|
11
Done
|
Cool Completely in Pan on Wire Rack. |
|
12
Done
|
Cover and Refrigerate at Least 5 Hours or Overnight For Easier Cutting. |
|
13
Done
|
When Cold, Transfer With Foil to Cutting Board. |
|
14
Done
|
Cut Into 8 Strips, Then Cut Each Strip Crosswise Into 8 Squares. |
