A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.



Recipe Summary

20 mins
35 mins
55 mins
1 8x8-inch pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.

  • Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.

  • Press 2/3 of the dough into the bottom of the baking pan.

  • Bake in the preheated oven until set and light brown, about 20 minutes.

  • Pour dulce de leche over the crust, trying to keep the edges mostly bare.

  • Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.

  • Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.

Cook's Note:

Dough can also be made in a food processor.

Nutrition Facts

472 calories; protein 6.1g 12% DV; carbohydrates 52.1g 17% DV; fat 27.5g 42% DV; cholesterol 59.9mg 20% DV; sodium 168.9mg 7% DV. Full Nutrition

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I absolutely loved this recipe! Creamy delicious and just the right crumbliness. I highly recommend this! Read More
Rating: 5 stars
I could not use coconut so just pecans mixed into remaining dough for topping but these are delicious. I used home made Dulce De Leche and everyone loves them Read More
Rating: 5 stars
The flavor of these bars is very good- perfect for holiday cookie trays! I followed the recipe other than toasting the coconut along with the pecans and pricking the shortbread before baking it. My only complaint is that there is WAY too much to go in an 8x8 pan. My bars were very very thick and there was so much topping that about half of it couldn't stick to the dulce de leche and it was wasted since it fell off. Cooking this in a larger pan would be a much better idea and solve the problem- or even keeping the pan size the same to keep the thick bottom crust and cutting back on the topping so it all sticks. These are super rich I'd recommend cutting into bites rather than bars. The flavor is fabulous! Read More
Rating: 5 stars
So delicious and easy. There is enough dough to make it a little bigger if you want. I tried adding pecan/cinnamon/sugar to the topping rather than pecan/coconut and it was delicious. Read More
Rating: 5 stars
Went by directions WOW!! Very good I made some with coconut some without. Both were very delicious. Will diffinbe making these again.. Read More