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Categories:
eggs butterscotch sundae sauce pecans flaked coconut butter brown sugar bittersweet chocolate vanilla flour baking powder baking soda salt semi-sweet chocolate chips
Viewed: 98 - Published at: 8 years agoIngredients
- 3 eggs
- 1 cup butterscotch sundae sauce
- 2 cups pecans, coarsely chopped
- 2 cups flaked coconut
- 34 cup butter, softened
- 1 12 cups dark brown sugar, packed
- 8 ounces bittersweet chocolate, melted and cooled
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 1 (12 ounce) package semi-sweet chocolate chips
Method
- Preheat oven to 350 degrees.
- Grease 13x9x2 inch baking pan; set aside.
- In medium bowl, beat one of the eggs with electric mixer on medium speed until fluffy and light colored.
- Stir in butterscotch topping.
- Gently stir in pecans and coconut; set aside.
- In large bowl, beat butter on medium to high speed for 30 seconds.
- Add brown sugar; beat until fluffy.
- Beat in remaining eggs, melted bittersweet chocolate, and vanilla.
- Stir together flour, baking powder, baking soda, and salt; beat or stir flour mixture into chocolate mixture until combined.
- Stir in semisweet chocolate chips.
- Spread batter in prepared pan; spread nut mixture over batter.
- Bake about 35 minutes or until top is golden.
- Cool in pan on wire reck.
- Cut in bars.
