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Camelot Dream Bars

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.
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
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1 cup pecan pieces, toasted
- 1 1/2 cups flaked sweetened coconut
Instructions
- 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.
- 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.
- Add the flour, stirring until just combined.
- 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.
- 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.
- To make the topping: Beat together the eggs, vanilla, sugar, salt, and baking powder.
- Gently beat in the flour, them mix in the toasted pecans and coconut.
- 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.
- Remove the bars from the oven. After a couple of minutes, loosen the edges with a table knife, if necessary.
- 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.
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."
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Reviews
Can't say anything bad about this recipe...I made it for an entry into the Orange County Fair and it got second place! Keeper of a recipe.
These were chewy and delicious and not too sweet.
Quick and easy bar cookie and delicious! I took a bunch with me to a meeting and they didn't last, I also got a lot of compliments. Very similar to ones my mom made when I was a kid called "English Cherubs," but these have more coconut (so chewier). I didn't have time to toast the pecans, but I'm sure would be tasty! I used little tiny pecan bits too. I am used to a more firmer, crunchier version (less coconut), but these are good too.
What a great recipe! A keeper, for sure... Had to come up with a dessert pretty quickly... No time to run to the store...and King Arthur site didn't disappoint. Great directions on cooling and cutting...they came out perfect and were very good. Thanks KAF...love your tried and true recipes and products too!
I love coconut and love it even more when it's added to something caramel-like. These bars taste buttery and coconuty with the coconut and pecans giving great texture. The last time I made them I was out of pecans (and all other nuts) so I just added extra coconut and they still turned out great. I use large flake unsweetened coconut each time and think it's perfect in this recipe.
very similar to my old recipe of Coconut Dream Bars!
This is a very old recipe from the Mid-west called Dream Bars.
Delicious! One bite and I'm ready to bake them again.
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.
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.