Preparation Time: 20 minutes
Baking/Cooking Time: 15 minutes + 5 to 25 minutes for icing or frosting
2 sticks or 1 Cup of unsalted butter, cold
2 ¼ Cups of all-purpose flour (Spoon and sweep method*)
¼ teaspoon of salt
1 Tablespoon of Imperial® or Dixie Crystals® Extra Fine Granulated Sugar
4 large eggs
1 ½ Cups, well packed Imperial® or Dixie Crystals® Light Brown Sugar or 6 Redi-Measure Brown Sugar pouches
¼ Cup of all-purpose flour (Spoon and seep method*)
1 teaspoon of baking powder
2 Cups of pecan pieces
1 Cup of shredded coconut, sweetened or unsweetened.
Frosting:
1 Box of Imperial® or Dixie Crystals® Baker’s Supreme White or Vanilla Frosting Mix
1 stick of butter (softened)
¼ Cup or 4 Tablespoons of water
Preheat oven to 375°F.
1. For easy removal of the baked Butterfinger bars, line a 9 inch x 13 inch x 2 inch pan with parchment paper. If no parchment paper is used, butter and flour the pan.
2. Cut the cold butter in small pieces and rub into the first listed flour, sugar and salt until dough forms. If desired, pulse these ingredients in a food processor until dough forms.
3. Press the dough evenly onto the bottom of the pan. Dip your fingers into flour if the dough is too sticky or place the pan in the freezer for several minutes.
4. Place in the oven for 13-15 minutes or until light golden brown.
5. Meanwhile in a bowl beat the eggs and add brown sugar. Whisk well. Add the remaining ingredients.
6. Spread the filling into the hot crust and return to the oven for approximately 15-20 minutes or until the center is firm. Then let cool.
7. If desired, top with frosting. Prepare frosting according to package directions on the box of Baker’s Supreme White or Vanilla Frosting Mix.
8. Spread the frosting on the cooled Butterfinger bars and cut into squares.
Yield: 24-36 bars.
* Using a large spoon, fill the measuring cup with flour until the required amount is obtained.
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