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Camelot Dream Bars

Author: Brinna Sands

Camelot Dream Bars Recipe

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.

At a glance

2 dozen bars
Nutrition information


Choose your measure:


  • 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.



  1. 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.
  2. Preheat the oven to 350°F. Grease a 9" x 13" pan. For easiest removal, line the pan with parchment, and grease the parchment.
  3. 2)In a medium-sized bowl, cream the butter, sugar and salt until light and fluffy.
  4. Add the flour, stirring until just combined.
  5. 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.
  6. 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.
  7. To make the topping: Beat together the eggs, vanilla, sugar, salt, and baking powder.
  8. Gently beat in the flour, them mix in the toasted pecans and coconut.
  9. 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.
  10. Remove the bars from the oven. After a couple of minutes, loosen the edges with a table knife, if necessary.
  11. 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.
  12. 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.