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Coconut Pecan Shortbread Squares

Posted By Jennifer On August 10, 2008 @ 8:11 pm In bars | Comments Disabled

Read and see more at Bake or Break. Recipe from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen.

  • 1 cup unsalted butter, softened and cut into small pieces
  • 2 cups all-purpose flour
  • 2 cups coarsely chopped toasted pecans
  • 1 cup sweetened shredded coconut
  • 14 ounces sweetened condensed milk

Preheat oven to 350°.

Using an electric mixer on medium speed, beat together butter and flour until crumbly and well combined. Transfer to an ungreased 13″x 9″pan. Pat crust firmly and evenly into the pan. Bake for 15 minutes. Remove from oven and cool for 30 minutes.

Sprinkle pecans and then the coconut over the crust. Pour condensed milk on top, completely covering the coconut. Spread with a spatula if necessary. Bake 30-35 minutes or until lightly golden.

Cool to room temperature. Cover tightly and allow to set overnight before cutting.

Makes 24 2-inch squares.


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