PECAN OR ANGEL SLICES
Twelve 3 × 2 ¼-inch bars
Many a copy of Joy has been sold on the strength of this recipe.
Preheat the oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper so it extends over 2 sides.
Beat in a medium bowl until well blended:
- 4 tablespoons (½ stick or 55g) unsalted butter, softened
- 2 tablespoons (25g) sugar
- 1 large egg yolk
- ¼ teaspoon vanilla
Stir in until well blended and smooth:
- ¾ cup (95g) all-purpose flour
Press the dough evenly into the baking pan. Bake for 10 minutes and remove from the oven (leave the oven on). Meanwhile, beat in a medium bowl until well combined:
- 2 large eggs
- 1 cup packed (230g) light brown sugar
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons vanilla
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Stir in:
- 1 ½ cups chopped toasted pecans or walnuts
- 1 cup flaked or shredded sweetened or unsweetened coconut, lightly toasted
Spread the mixture evenly over the hot baked crust. Return to the oven and bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while still warm, spread evenly with:
- (Citrus Glaze made with lemon juice)
Let stand until completely cool and the glaze is set before cutting into bars.