Butterscotch Coconut Bars

Butter a 23cm x 32.5cm tin – lined with bakewell paper
Pre-heat oven -180°c /160°c fan oven//350°f/gas no 4

Ingredients

350g soft butter
600g light brown sugar
3 large eggs
600g plain flour
½ teaspoon salt
250g chocolate chips/or chopped chocolate bar
115g pecans, chopped and toasted
40g shredded coconut
¾ teaspoon baking soda

Method

Combine the butter and brown sugar in an electric mixer bowl and beat on a medium speed for 1 minute. Continuing to mix, add the eggs and beat until light and fluffy.
On a low speed, fold in the flour, salt and baking soda, chocolate chips, pecans and coconut. Spread the batter in the prepared tin.
Bake the bars for about 25 minutes until a skewer inserted in the middle comes out clean. Cool for a least ½ hour before cutting.

Margaret Jones