Shortbread crust with caramely, chewey, and chocolatey topping

47.5 min
Medium

1 serving

🍞

0.41 l

Flour

🧂

3.7 ml

Salt

🍚

0.2 l

Sugar

🧈

300 ml

Butter

🍚

0.12 l

Brown Sugar

🥚

3

Large Eggs

🧪

7.4 ml

Vanilla

🌾

0.31 l

Oats

🥥

0.12 l

Shredded Coconut

🍫

0.47 l

Chocolate Chips

Preparation Steps

  1. Step 1/7

    Combine flour, sugar, and salt. Grate in cold butter. Combine dry ingredients and butter.

  2. Step 2/7

    Place the shortbread crust into the baking dish. Cook for 15 min.

  3. Step 3/7

    Brown butter on the stove. Add sugars and salt. Add the eggs and vanilla.

  4. Step 4/7

    Add the oats, coconut, and chocolate chips. Mix together.

  5. Step 5/7

    Add topping evenly over the crust. Cook for another 15-20 min.

  6. Step 6/7

    Sprinkle with salt and additional chocolate chips.

  7. Step 7/7

    Cool and refrigerate till cold before cutting. Allow bars to come back to room temp for serving.

Composition

Ingredients

Types

Grains, Seasoning, Sweetener, Dairy, Fruit

Ingredients

flour, salt, sugar, butter, brown sugar, large eggs, vanilla, oats, shredded coconut, chocolate chips

Allergens

Gluten, Lactose, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

17.5 minutes

Overall

47.5 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

9×13 baking dish, box grater, measuring cup

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Snack

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crunchy, Chewy

Flavors

Sweet, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : Until cooled, fridge : Until cold, freezer :