Scrumptious salt free cookie bars packed with coconut and chocolate that taste JUST like the candy bar! My daughters only complaint? The recipe’s too small. Feel free to add some chopped almonds to the mix if you feel like a nut.
Yields 16 bars.
1/2 c. (1 stick) unsalted butter, softened
3/4 c. brown sugar
1 t. pure vanilla extract
1/2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online at healthyheartmarket.com)
1 1/4 c. all-purpose flour
1/2 c. unsweetened natural coconut
3/4 c. semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour an 8 x 8-inch square baking pan. Set aside.
In a large mixing bowl, cream the butter with the sugar. Add the eggs, one at a time, beating well after each. Add the vanilla and stir. Stir in the baking powder and flour. Finally, add the coconut, then the chocolate chips and mix well. The batter will be very thick. Spread evenly into prepared pan. Place on middle rack in oven and bake 30 minutes. Remove from oven and place on wire rack to cool. Cool fully before cutting into bars.