Ingredients for Angel Food Bars 1965
- 1 cup granulated sugar
- 1 cup melted butter (2 sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0 vanilla wafers
- 1 cup flaked coconut
- 1/2 cup packed light brown sugar
- 1 cup chopped pecans
- 1 1/2 cups graham cracker crumbs
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How to Make Angel Food Bars 1965
- Preheat oven to 325°F (160°C).
- Cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add 1 1/2 cups graham cracker crumbs and 1 cup shredded coconut. Mix until well combined.
- Press the mixture firmly into a greased 10x15 inch baking sheet.
- Bake for 20-25 minutes, or until lightly golden.
- While the bars are baking, prepare the topping: In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup packed light brown sugar, and 1 cup pecan halves.
- Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and boil for exactly 3 minutes.
- Remove from heat and pour the hot pecan mixture evenly over the warm baked bars.
- For a bubbly topping (optional): Place the baking sheet under the broiler 4 inches from the heat source. Broil for 1-2 minutes, watching carefully, until the topping is bubbly. (Keep a close eye to prevent burning).
- Remove from oven and let cool completely before cutting into approximately 50 bars.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
17g
Carbs
4g
