Butterscotch Coconut Bars

Preparation info

  • Difficulty


  • Yield


    9- by 13 inch pan

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Traditional blonde brownies, which combine chocolate chips in a brown sugar batter, are jazzed up here with the addition of coconut and pecans.


  • 12 ounces (3 sticks) soft butter
  • 3 cups firmly packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • cups chocolate chips
  • 4 ounces pecans, toasted and chopped
  • ½ cup shredded coconut


Preheat the oven to 350 degrees.

Butter the sides and bottom of a 9- by 13-inch pan.

Combine the butter and brown sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed for 1 minute. Continuing to mix, add the eggs and vanilla and beat until light and fluffy. On low speed, fold in the flour, salt, baking soda, chocolate chips, pecans, and coconut. Spread the batter in the prepared pan.

Bake the bars for about 25 minutes, until a skewer inserted in the middle comes out clean. Cool for at least ½ hour before cutting.