Thanksgiving is already next week, and I haven’t posted on here since August. Want to know why? Because when I bake around here, I get a lot of this:
Usually it also involves a lot of “helping”, and definitely a lot of licking, and of course a whole lot of “I taste it”. Recipes take twice as long to make, and as fun as it is to do, we end up doing quite a lot less of it around here. So, therefore, it’s Thanksgiving, and I’m still working on catching up with old recipes.
This recipe, however, just so happens to be perfect for Thanksgiving. It doesn’t have specific fall flavors (think, nutmeg, cinnamon, allspice, however you can certainly add them), but the middle layer has a pecan pie esque hint and it’s decadent, and full of all of the extra richness you would expect from a holiday dessert. It’s a perfect addition to the dessert offerings if you want to go a bit rogue and vary from the traditional pumpkin pie.
This is a recipe that we’ve made in my family since I was a little girl. I can remember doing the same thing my kiddo is doing when I was little, sneaking licks from the cream cheese frosting when no one was looking. The recipe is absolutely tasty and delicious, but it also holds a lot of nostalgia, which makes it special for me.
- First Layer:
- 1 Cup Butter (Softened)
- 1/2 Cup Sugar
- 1/2 Cup Cornstarch
- 2 Cups Flour
- 4 Egg -- beaten
- 4 Tablespoons Flour
- 1/2 Teaspoon Baking powder
- 1 Pound Brown sugar
- 2 Teaspoons Vanilla
- 2 Cups Walnuts -- chopped
- 8 Ounces Shredded Coconut
- 8 Ounces Cream Cheese (softened)
- 1/4 Cup Butter (softened)
- 1 Pound Confectioners' sugar
- First layer: In a bowl of a stand mixer, mix together the ingredients with the stand mixer or hand mixer. Press into a 9x13 casserole/baking dish. Bake 15 minutes in a preheated 300ºF oven. Set aside to cool while you make the next layer.
- Second layer: Mix together the ingredients for the second layer. Top first layer. Bake in preheated 300ºF oven for 15 minutes. Turn the heat up to 350ºF and cook for 5 more minutes. Let cool while you make the top layer.
- Third Layer: Use a stand mixer or hand mixer and beat together the cream cheese, butter and sugar. Spread on top of other two layers of cooled bars. Cool about an hour, then cut into shapes or bars.
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