Another Recipe To Try

Paradise Bars

adapted from the San Diego bakery Bread & Cie


3/4 cup (1-1/2 sticks) butter, softened

3/4 cup packed light brown sugar

1-1/2 cups (6.4 ounces) flour

1. Heat the oven to 350 degrees.

2. 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

3. 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.

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

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

1. Heat the oven to 350 degrees.

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

3. 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.

4. 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.

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.


  1. Sounds really good. Yum. Thanks for sharing this at Joy of Desserts. :-)


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