I found the original recipe of this bar cookie in our local newspaper (Mercury News) presented by Stephanie Shoquist to article author, Kim Boatman. Stephanie's recipe called for 1 package coconut pecan frosting mix or coconut almond mix, but the only mixes she could find came in a can and made her bars too runny, so she was asking for help to find the right ingredients for the best result. I worked with the recipe a little and this is the result.
Ingredients: 1 yellow cake mix, 1/2 cup melted butter, 1 cup creamy peanut butter, 2 eggs. Filling: 6 ounces chocolate chips, 14 ounce can evaporated milk, 2 tablespoons butter, 1 cup granulated sugar, 1 teaspoon vanilla, 1 1/3 cups flaked coconut, 1 cup chopped pecans.
Instructions: Preheat oven to 350 degrees. Combine cake mix, melted butter, peanut butter and eggs in large mixing bowl, mixing by hand until dough sticks together. Press 2/3 of dough in bottom of ungreased 13x9x2 inch baking pan.
Make filling as follows: combine chocolate chips, evaporated milk, butter and sugar in medium saucepan. Melt over low heat, stirring occasionally; continue cooking until thickened, 18-20 minutes. Remove from heat, stir in vanilla; add coconut and pecans until thoroughly combined. Spread evenly over dough in pan. Sprinkle remaining dough on top.
Bake in preheated 350 degree oven for 30 minutes. Allow to cool completely on wire rack before cutting into bars and enjoying.
Cookies Rule!!!
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