Camelot Dream Bars

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Recipe photo
Hands-on time:
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Yield: 2 dozen bars

Recipe photo

These sweet, sticky bars aren't much to look at; but just one taste, and you'll be hooked. Filled with coconut, toasted pecans, and brown sugar, they're a nice change from a more typical brownie or chocolate-based bar.

Camelot Dream Bars

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen bars
Published: 11/03/2014

Ingredients

Crust

  • 1/2 cup (8 tablespoons) salted butter, softened*
  • 3/4 cup packed brown sugar
  • 1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • *If you use unsalted butter, add a heaping 1/4 teaspoon salt to the dough along with the flour.

Topping

Tips from our bakers

  • Toast the pecans in the oven at the same time you're baking the crust. Keep an eye on them; they'll only need8 to 10 minutes or so to become golden brown and to start smelling "toasty."

Directions

Note: As of 11/03/14, this recipe has been amended as follows: the crust ingredients have been increased by 50%, to make a crust that's easier to press into the pan.

1) Preheat the oven to 350°F. Grease a 9" x 13" pan. For easiest removal, line the pan with parchment, and grease the parchment.

2)In a medium-sized bowl, cream the butter, sugar and salt until light and fluffy.

3) Add the flour, stirring until just combined.

4) Pat the mixture into the prepared pan. Lightly flour your fingers as you press the dough into the pan; it's sticky, and will cover the bottom of the pan with only a thin layer.

5) Bake the crust for 15 to 20 minutes, until bubbly and beginning to brown. Remove it from the oven, and let it cool while you prepare the topping.

6) To make the topping: Beat together the eggs, vanilla, sugar, salt, and baking powder.

7) Gently beat in the flour, them mix in the toasted pecans and coconut.

8) Spread the topping mixture over the baked crust. Return the bars to the oven, and bake for 20 to 25 minutes, until they're starting to turn golden brown.

9) Remove the bars from the oven. After a couple of minutes, loosen the edges with a table knife, if necessary.

10) After 5 more minutes, carefully turn the warm bars out onto a piece of parchment or foil, topping side down. Quickly cut them into squares. When they've set and are no longer fragile, place the squares, topping side up, on a rack to cool.

Yield: 2 dozen bars.

Nutrition information

Serving Size: 1 bar (40g) Servings Per Batch: 24 Amount Per Serving: Calories: 170 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 4.5g Trans Fat: 0g Cholesterol: 25mg Sodium: 90mg Total Carbohydrate: 22g Dietary Fiber: 1g Sugars: 16g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 01/09/2015
  • Mary from Quechee
  • very similar to my old recipe of Coconut Dream Bars!
  • star rating 12/17/2014
  • PAM from IDAHO
  • This is a very old recipe from the Mid-west called Dream Bars.
  • star rating 12/16/2014
  • Sue from Columbus, OH
  • Delicious! One bite and I'm ready to bake them again.
  • star rating 11/20/2013
  • Pam from San Diego, CA
  • These are delish. My Mother had a similar recipe called Walnut Dream Bars and you guessed it, they were made with walnuts. Give that a try for a change. This is a fabulous recipe.
  • star rating 11/20/2013
  • Pam from San Diego, CA
  • These are delish. My Mother had a similar recipe called Walnut Dream Bars and you guessed it, they were made with walnuts. Give that a try for a change. This is a fabulous recipe.
  • star rating 06/29/2010
  • from
  • I made these for a potluck at work, because one of my co-workers requested 7-layer bars. These are comparable but without the condensed milk, which can be really sweet. They went like hotcakes! I made sure to toast the pecans, which made them smell fantastic. I lined the pan with parchment paper for easy removal, so I had to bake the crust about 10 mins longer than the recipie says.
  • star rating 06/23/2010
  • Nikki Pals from Palatine, Illinois
  • These are great! Made these for a Relay for Life Walk, they did not make it through the night! Sort of reminds me of the best parts of a Pecan Pie. It does have coconut and that adds to the chewy goodness. Very easy to prepare. I do like the base a bit firmer so next time I may bake it a bit longer but that's just me, everyone else just loved them as is, they sure didn't last long enough for any complaints to register. Fast and easy to make and eat.
1
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