Coconut-Spice Bars
This bar cookie recipe features a cooked spicy frosting that's so full of coconut and pecans that a small piece will satisfy.
Ingredients
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Batter:
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1 package (18.25 ounces) spice cake mix
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1/2 cup butter, at room temperature
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1 large egg
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1/4 cup milk
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Frosting:
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1-1/2 cups sugar
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1 can (12 ounces) evaporated milk or evaporated skim milk
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3/4 cup butter, cut into pieces
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5 large egg yolks
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3 cups sweetened flake coconut (from 14-ounce bag)
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1-1/2 cups pecans, chopped
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
Directions
1.
Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch baking pan with nonstick cooking spray.
2.
Batter: In large bowl, mix together cake mix, butter, egg and milk. Beat until thick but smooth, 2 minutes. Spread in prepared pan.
3.
Bake in 350 degrees F oven until toothpick inserted in center of cake comes clean, 18 to 20 minutes. Let cake cool in pan on a wire rack.
4.
Frosting: Meanwhile, in medium-size saucepan, stir together sugar, evaporated milk, butter and egg yolks. Bring to simmer over medium heat, stirring constantly; simmer, stirring, until thickened, about 1 minute. Remove from heat. Stir in coconut, pecans, cinnamon and cloves.
5.
Pour frosting over lightly cooled bar; smooth frosting to edges of pan. Let cool completely, about 2 hours. Cut into 36 bars and serve immediately. Or store bars in airtight container at room temperature for up to 3 days.
Nutrition information
Calories 267, Total Fat 17 g, Saturated Fat 8 g, Cholesterol 67 mg, Sodium 158 mg, Carbohydrate 27 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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