Page 158 - Classic Cookies with Modern Twists

Honey moon Bars

A reci pe in The Joy of Cooking inspired these chewy bar cook ies. I
made them to acco mpany the butterscotch pudding on my rst
menu at my rst job as a pastr y chef. We called them Honeymoon
Bars, for a reason I no longer remember, but they’re a close relative

of the Dream Bar, which also pairs a butter y cr umb cr ust with a
gooey nut and coco nut lling. Honeymoon Bars lend themselves to
exper imentation , but my favor ite var iation is with almonds and
chocol ate, a little bit like an Almond Joy bar, only better.

MAKES ONE 9-BY-13-INCH PAN

½ cup plus 2 tablespoons chilled unsalted butter, cut in small

pieces, plus more for gr easing
1½ cups plus 3 tablespoons all-purpose flour, divided

1¾ cup ligh tly packed ligh t brown sugar, divided

1 teaspoon fine sea salt, divided
3 eggs

2 teaspoons vanilla extract
¾ teaspoon baking powder

1¼ cups unsweetened wide coconut chips

1¼ cups toasted pecans
¾ cup diced dried apricots

1. Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan
with foil, pressing rmly into the corners and leaving 2 inches of