Dear SOS: San Diego's best bakery, Bread & Cie, makes a fab bar called a paradise bar. Chewy, caramely, what I would want for my last dessert. Please get the recipe for me!
Dear Tim: Bread & Cie was happy to provide the recipe for its paradise bar, which combine pecans and coconut in a sweet topping that is baked over a rich shortbread-like crust. They're sure to brighten any day, no matter where you are.
Total time: About 1 1/2 hours
Servings: 12 to 16
Note: Adapted from Bread & Cie
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup packed light brown sugar
1 1/2 cups (6.4 ounces) flour
1. Heat the oven to 350 degrees.
2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and brown sugar until smooth. Add the flour and mix well.
3. Place the mixture in a parchment-lined 13-by-9-by-2-inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.
4. Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.
Filling and assembly
2 cups light brown sugar