Coconut Pecan Crème Brûlée Bars

Ingredients

• 1 1/2 cups (190g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 teaspoon salt
• 1 cup (120g) shredded coconut
• 1/2 cup (60g) chopped pecans

Instructions

Shortbread Crust

1. Preheat your oven to 300°F (150°C). Line an 8-inch (20cm) square baking pan with parchment paper.
2. In a medium bowl, whisk together the flour and salt. Add the softened butter and mix until just combined.
3. Press the mixture evenly into the prepared baking pan.

Coconut Pecan Crème Brûlée Filling

1. In a large bowl, whisk together the sugar, eggs, and vanilla extract.
2. Stir in the shredded coconut and chopped pecans.
3. Pour the filling over the shortbread crust.

Baking

1. Bake for 25-30 minutes or until the edges are lightly golden brown.
2. Remove from the oven and let cool completely on a wire rack.

Caramelizing Sugar

1. Once cooled, sprinkle a thin layer of granulated sugar over the top of the bars.
2. Use a kitchen torch to caramelize the sugar, or place under the broiler for 1-2 minutes, watching closely to avoid burning.

Cutting and Serving

1. Cut into bars and serve chilled.