Ingredients:
1 1/2 cups pecan halves
1 1/4 cups unsweetened shredded coconut
5 Heath bars (1.4 ounce size)
3/4 cup (1 1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs, lightly beaten
3 tablespoons milk
1 tablespoon Watkins Vanilla Extract
1 1/2 cups flour
2 tablespoons cornstarch
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
Directions:
Heat the oven to 350 degrees. Grease the bottom and sides of a light-colored 13 x 9 inch baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
On a separate baking sheet, spread the pecan halves and toast them in the oven for 7 minutes. Once they’re cool to the touch, set the pan on a solid work surface and use a saucepan to finely crush the pecans. Then transfer them to a medium-size bowl.
Toast the coconut in a non-stick skillet over medium heat, stirring with a wooden spoon, until the coconut is light golden in color, about 10 minutes. Transfer the coconut to the bowl with the pecans.
Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a rolling pin. Transfer the bits to the bowl with the pecans and coconut, breaking up any larger pieces by hand.
Melt the butter, pour it into a large bowl and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they’re smooth. Whisk in the eggs, milk and vanilla extract.
Using a wooden spoon, combine the flour, cornstarch, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture, stirring until they are evenly blended, then stir in the pecans, coconut and Heath bar bits.
Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 1 1/2 hours, before slicing. Makes 24 bars.
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