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Paradise bars

Time 1 hour 30 minutes
Yields Serves 12 to 16
Paradise bars
(Kirk McKoy / Los Angeles Times)

Crust

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 well.

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 cool.

Filling and assembly

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.

Adapted from Bread & Cie.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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