Sunday, June 7, 2015

No Bake Butterscotch Coconut Bar

I'm all about finding recipes that take very little effort yet result in a fantabulous treat.
Take these butterscotch coconut bars, for example.
They are no bake (huge win as the temperature here is just about bazillion degrees), they are crunchy yet chewy, and the flavors are going to blow your mind. 
Just like that. 
I found the original version of this in our mom's Company's Coming 150 Delicious Squares Cookbook that she's had since the 90's. If you don't own this book.... you really need to find it. So Many Awesome Squares. 
Anyway, I made a few little tweaks to fit what I had on hand and it resulted in one of the best bars ever. I've made it for several functions so far and everyone has loved it!
Give it a try - from start to finish in about 15 minutes. That's it. For realz. 

No Bake Butterscotch Coconut Bar
(Slightly adapted from Company's Coming 150 Delicious Squares Cookbook)

1/2 cup butter
1 cup butterscotch chips
1 tsp vanilla
2 eggs, beaten
1 1/2 cups coconut, shredded
1 cup pecans, chopped fine
3 cups graham cracker crumbs

1/4 cup butter, softened
2 cups icing sugar
3 Tbsp Bird's Eye Custard Powder
1 tsp vanilla
2 - 4 Tbsp milk

Lightly spray a 9 X 13 pan with cooking spray, set aside.
Prepare base - In a large saucepan over low heat, melt the butter and butterscotch chips - stirring constantly. Stir in the vanilla, eggs, coconut, pecans, and graham cracker crumbs until well mixed.
Scrape mixture in prepared pan.

Using your fingers (or a spatula), press mixture firmly and evenly in pan.

Place in freezer while you prepare the icing.
Prepare icing - In a small mixing bowl, stir together the softened butter, icing sugar, custard powder, vanilla, and 2 Tbsp of the milk. You may need to add a bit more milk to get it to a spreadable consistency. 

Remove the base from the freezer and drop the icing by spoonfuls over the base.

Using a butter knife, gently spread the icing evenly over the base. 

Chill until ready to serve. (Can be served right away but is better if it can sit for a while.)

Note - Just in case you are one of those people that don't like butterscotch chips (really?....really?...) you can make this with chocolate chips, or peanut butter chips, or pretty much any kind of flavored chip out there. Super easy peasy.
Oh yes.... if you can't find the custard powder then you could just use vanilla pudding powder. It's not going to taste quite the same and it's not going to have that pretty yellow color BUT it will work in a pinch. 


  1. Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, tonight at 7 pm. Happy Monday! Lou Lou Girls

  2. YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  3. My Grandma used to make a version of these - as kids we named them Brown and Lellow. She always had some! Now it's my job to bring them at Christmas and they just don't taste the same. So I was trying to find them online to see if I was doing something wrong. Might have to try with coconut though..yum!

    1. They are so tasty! I hope you are able to track down your Grandma's version!! :)