Recipe: Macaroon Madness Bars (M&M Meats copycat recipe)

MACAROON MADNESS BARS

FOR THE CRUST:
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) packed dark brown sugar
5 tbsp (75 ml) butter, softened

FOR THE FILLING:
2 large eggs
2/3 cup (160 ml) packed dark brown sugar
2 tbsp (30 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 cup (250 ml) pecans, chopped
1 cup (250 ml) sweetened flaked coconut
3/4 cup (175 ml) butterscotch chips

FOR THE TOPPING:
Melted white chocolate
Melted dark chocolate
Caramel sauce

Preheat oven to 350 degrees F (175 C). Grease an (8x8-inch / 20x20 cm) or (9x9-inch / 22x22 cm) metal baking pan. Line pan with foil; grease foil.

TO PREPARE THE CRUST:
In a bowl, use fingertips to mix flour, brown sugar and butter until soft dough forms. Press dough firmly onto bottom of pan.

Bake crust for 10 minutes or so, until lightly browned.

TO FILL AND BAKE:
In large bowl, whisk eggs with brown sugar, flour, vanilla and salt, just until blended. Stir in pecans, coconut and butterscotch chips. Pour filling over warm crust.

Bake 20 to 25 minutes, until lightly browned around the edges and filling is set. Cool completely in pan on wire rack.

FOR THE TOPPING:
Drizzle with melted white and dark chocolate. Drizzle with caramel sauce. Cover and refrigerate for several hours.

TO SERVE:
When cold, transfer with foil to cutting board. Cut into 8 strips, then cut each strip crosswise into 8 squares.

Adapted from source: the Winnipeg Free Press