Paradise bars
Dear SOS: San Diego’s best bakery, Bread & Cie, makes a fab bar called a paradise bar. Chewy, caramely, what I would want for my last dessert. Please get the recipe for me!
Tim Cashen
San Diego
Dear Tim: Bread & Cie was happy to provide the recipe for its paradise bar, which combine pecans and coconut in a sweet topping that is baked over a rich shortbread-like crust. They’re sure to brighten any day, no matter where you are.
Crust
Heat the oven to 350 degrees.
In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and brown sugar until smooth. Add the flour and mix well.
Place the mixture in a parchment-lined 13-by-9-by-2-inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.
Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.
Filling and assembly
Heat the oven to 350 degrees.
In a large bowl, mix the brown sugar, vanilla and eggs well. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut and pecan pieces.
Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.
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