Chewy Butterscotch Bars
|Sifted cake flour||1 1⁄3 Cup (21.33 tbs) (Topping)|
|Baking powder||2 Teaspoon (Topping)|
|Salt||1 Teaspoon (Topping)|
|Firmly packed brown sugar||2 Cup (32 tbs) (Topping)|
|Corn oil||1⁄2 Cup (8 tbs) (Topping)|
|Vanilla extract||2 Teaspoon (Topping)|
|Coarsely chopped pecans||1 Cup (16 tbs) (Topping)|
|Flaked coconut||1 Cup (16 tbs) (Topping)|
Prepare Topping; set over simmering water.
Sift flour, baking powder, and salt together; set aside.
Beat brown sugar, corn oil, and extract; add eggs, one at a time, beating thoroughly after each addition.
Stir in flour mixture until blended.
Mix in pecans and coconut.
Turn into a well-greased 15x10x1-inch jelly roll pan and spread into corners.
Drizzle hot topping over entire surface.
Bake at 350Â°F 30 minutes.
Cool 30 minutes in pan, cut into bars, and remove from pan.