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Recipes > Camelot Dream Bars

Camelot Dream Bars

These bars, a less-sweet takeoff on a very sweet original that's been in our recipe archives for over 40 years, strikes a nice balance among its major components: brown sugar, pecans, and coconut. They're a nice change from a more typical brownie or chocolate-based bar and we guarantee: just one taste and you'll be hooked.

Prep

15 mins

Bake

35 mins

Total

50 mins

Yield

2 dozen bars

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Ingredients

Crust

  • Salted Butter, softened – 8 tablespoons (113g)
  • Light Brown Sugar or Dark Brown Sugar, packed – 3/4 cup (159g)
  • Unbleached All-Purpose Flour – 1 cup plus 2 tablespoons (134g)
  • Salt – If using unsalted butter, add a heaping 1/4 teaspoon along with the flour

Topping

  • Eggs – 2 large
  • Pure Vanilla Extract – 2 teaspoons
  • Light Brown Sugar or Dark Brown Sugar, packed – 3/4 cup (159g)
  • Table Salt – 1/4 teaspoon
  • Baking Powder – 1 teaspoon
  • Unbleached All-Purpose Flour – 1/4 cup (30g)
  • Pecans, toasted – 1 cup (113g)
  • Shredded Coconut, sweetened – 1 1/2 cups (128g)

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REDMAN Butter Salted 250g (#68327)

REDMAN Butter Salted 250g (#68327)

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BROWN SUGAR 2KG (#1407)

BROWN SUGAR 2KG (#1407)

$13.10 $10.48

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80 $2.24

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.60 $2.88

Instructions

Bake Mode

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  1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan. For easiest removal, line the pan with parchment, and grease the parchment.
  2. To make the crust: In a medium-sized bowl, beat the butter, sugar, and salt until light and fluffy.
  3. Add the flour, stirring until just combined.
  4. Pat the mixture into the prepared pan. Lightly flour your fingers as you press the dough into the pan; it’s sticky, and will cover the bottom of the pan with only a thin layer.
  5. Bake the crust for 12 to 15 minutes, until edges are beginning to brown. Remove it from the oven, and let it cool while you prepare the topping.
  6. To make the topping: Beat together the eggs, vanilla, sugar, salt, and baking powder.
  7. Gently beat in the flour, then mix in the toasted pecans and coconut.
  8. Spread the topping mixture over the baked crust. Return the bars to the oven, and bake for 20 to 25 minutes, until they’re starting to turn golden brown.
  9. Remove the bars from the oven. After a couple of minutes, loosen the edges with a table knife, if necessary.
  10. After 5 more minutes, carefully turn the warm bars out onto a piece of parchment or foil, topping side down. Quickly cut them into squares. When they’ve set and are no longer fragile, place the squares, topping side up, on a rack to cool.

Tips

  1. Toast the pecans in the oven at the same time you’re baking the crust. Keep an eye on them; they’ll only need 8 to 10 minutes or so to become golden brown and to start smelling “toasty.”

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PECAN NUT 1KG (#991)

38.10

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

BROWN SUGAR 2KG (#1407)

13.10

BAKING POWDER 500G (#62606)

3.60

SHREDDED JUICY COCONUT FLAKES 200G (#63055)

4.60

COARSE SALT 100G (#66401)

3.60

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.40

REDMAN Butter Salted 250g (#68327)

6.00

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