+
4 (24)

Categories: Best recipes, Desserts

Paradise bars

Paradise bars
Kirk McKoy / Los Angeles Times

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 ... Read more

Total time: About 1 1/2 hours | Serves 12 to 16
Note: Adapted from Bread & Cie.

Crust

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups (6.4 ounces) flour

Step 1Heat the oven to 350 degrees.

Step 2In 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.

Step 3Place 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.

Step 4Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.

Filling and assembly

  • 2 cups light brown sugar
  • 2 1/4 teaspoons vanilla extract
  • 4 eggs
  • 1/3 cup (1.4 ounces) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups unsweetened coconut flakes
  • 2 cups pecan pieces

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, mix the brown sugar, vanilla and eggs well. Set aside.

Step 3In 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.

Step 4Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.

Each of 16 servings:
451 calories; 5 grams protein; 52 grams carbohydrates; 3 grams fiber; 26 grams fat; 12 grams saturated fat; 76 mg. cholesterol; 38 grams sugar; 136 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best recipes
Fava bean salad with mint, burrata and pistachios
Slow-rising pumpkin-thyme dinner rolls
Chicken, chorizo and green chile hash
Crostini with English pea puree and Greek yogurt