Boy Scout Bars

These bars are reminiscent of a chocolate chip cookie, but better. Browned butter and brown sugar add a subtle butterscotch flavor, and[ coconut keeps the insides extra-gooey.]

Total Time:
1 hr 55 min
Prep:
15 min
Inactive:
1 hr 5 min
Cook:
35 min

Yield:
24 bars
Level:
Easy

Ingredients
  • 1 cup (2 sticks) unsalted butter, plus additional for buttering the baking dish
  • 2 1/4 cups all-purpose flour (see Cook's Note), plus additional for dusting the baking dish
  • 1 1/2 cups firmly packed light brown sugar 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup packed sweetened coconut flakes
Directions
  • Preheat the oven to 375 degrees F. Butter and flour a 13-by-9-inch glass baking dish.

  • Place the sugar in a large bowl. Cook the butter in a small skillet over medium-high heat, shaking the pan occasionally, until the foam cooks off, the bubbles become smaller and the butter begins to brown, about 7 minutes. Remove the pan from the heat when the butter is golden and the solids are a nutty brown. (The butter will continue to darken off the heat.) Let cool 5 minutes. Beat the browned butter into the sugar until the sugar is fully moistened and looks like wet crumbs.

  • Meanwhile, in another medium bowl, whisk together the flour, baking soda and salt.

  • Beat the eggs and vanilla into the brown sugar mixture. Add the flour mixture to the brown sugar mixture a bit at a time, and mix until a smooth, thick batter forms. Fold in the chocolate chips and coconut. Press the batter into to the prepared dish and spread to evenly fill it.

  • Bake until the bars are light brown around the edges, the center is set and crackly and a toothpick inserted in the center comes out with slightly moist crumbs adhering, about 25 minutes. Let cool for at least 1 hour. Cut into squares and serve.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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