Holy Toledo! I’ve got big news!
I made some of these Coconut Sugar Bars, and my husband said that they were one of the best things I had ever made!
This is a big deal! A HUUUUGE deal for several reasons:
- We’ve been married for 12 years and together for fifteen.
- I am constantly cooking and baking. I mean, at least twice a day, usually three times a day.
- I am always trying new recipes.
In other words, if I was to make a modest estimate, I would say that I’ve made around 4,000 recipes, and Erik said this is one of the best. Do you get now why this is huge?!?
I hope you are dying to try these right now because they really are ridiculously good. On top of that, they are super simple to make. In fact, you don’t have to use a hand mixer or even a whisk. A rubber spatula and a bowl is all you need, and they are in and out of the oven in under 20 minutes.
Pretty amazing for one of the best things ever, right?
First, you’ll need to preheat your oven to 350. Meanwhile, grease a 8 inch square pan. I always use my Williams Sonoma Goldtouch Nonstick Square Cake Pan. I love how it’s light-colored coating keeps food from browning too much on the bottom. Not to mention, that I’ve had the exact same pan for twelve years now. Talk about durable.
Then, you cream together your butter and coconut sugar. The coconut sugar makes your bars dark like brown sugar would, but I think coconut sugar also adds caramel notes to your bars. Yum! (If you can’t find coconut sugar in your local grocery store, or if it’s priced high because it’s a specialty item, fear not. You can purchase it online.)
And then add your egg and vanilla. In another bowl, sift together your flour, baking soda, and salt. Combine with your wet ingredients and stir until incorporated.
Finally, add your chopped pecans and spread evenly into your cake pan.
Bake for 18-20 minutes and then remove from the oven. If your oven really does cook at the correct temperature, then that’s all the time you need. When you remove them from the oven, you will think to yourself, “There is no way that these can be done” because they will still be soft in the center and there will be a depression in your bake. But that’s just how you want them. Trust me.
Allow them to cool before cutting. They will harden up a little bit while they cool. The end result will be a chewy cookie bar that is truly decadent while not feeling heavy.
In other words, my husband’s understanding of the perfect dessert.
Are you ready to whip up a batch yourself? Let’s do this!Print
Are you looking for a quick and easy refined-sugar free dessert? Then you need to try these Coconut Sugar Squares! They can be mixed together and on your table in under 30 minutes!
1 egg, room temperature
1 c. coconut sugar
1 tsp. pure vanilla extract
¼ c. grass-fed butter, room temperature
½ c. whole wheat flour
¼ tsp. baking soda
¼ tsp. salt
1 c. chopped pecans
Preheat oven to 350. Grease a 8 inch square pan (I always use this spray.)
Cream together your butter and coconut sugar. Then add your egg and vanilla. In another bowl, sift together your flour, baking soda, and salt. Combine with your wet ingredients and stir until incorporated.
Add your chopped pecans and spread evenly into your square pan.
Bake for 18-20 minutes and then remove from the oven. When you remove them from the oven, they will still be soft in the center.
Allow to cool completely before slicing into squares.
Inspired by Paula Deen.
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