Wednesday, September 15, 2010
Cookie Recipe #256 - Coconut Crunch Pretzel Bars
This cookie bar begins with a cake mix as a base for the bar and is topped with a mixture of butterscotch & chocolate chips, coconut and pecans. The crushed pretzel addition gives it that sweet and salty taste.
Ingredients: 1 package German Chocolate Cake Mix, 1/2 cup crushed pretzels, 1/2 cup butter or margarine, melted, 1 egg, 1/4 cup granulated sugar, 1 cup dark corn syrup, 2 eggs, 1 cup pecans, chopped, 1 cup butterscotch chips, 2 1/4 cups flaked coconut, 1 cup semi-sweet chocolate chips.
Prheat oven to 350 degrees. Grease a 13x9x2-inch baking pan. In a large mixing bowl, combine cake mix, pretzels, melted butter and egg; mix at low speed until blended. Press in bottom of greased pan. Bake in preheated 350 degree oven for 15 minutes or until crust puffs and appears dry. Cool on wire rack for 5 minutes.
Meanwhile, in large bowl, combine sugar, corn syrup and 2 eggs; mix until blended. Stir in pecans, butterscotch chips, coconut, and chocolate chips. Spoon evenly over partially baked crust. Bake an additional 30-40 minutes or until edges are deep golden brown. (Center will not be set). Cool 10 minutes on wire rack. Run knife around sides of pan to loosen. Continue to cool for one hour or until completely cooled. Cut into bars. Store in loosely covered container.
Makes 36 bars.
This recipe was presented by Jane Parsons, Gray Court, South Carolina in "The Million Dollar Bake-Off Cookbook", published by The Pillsbury Company, Minneapolis, MN, April 1996.