Homemade Cherry Coconut Pecan Bars
These Cherry Coconut Pecan Bars combine a buttery shortbread crust with a sweet, nutty, and fruity topping. Quick to make and naturally packed with fiber, protein, and good fats, they’re perfect for dessert, snacks, or make-ahead treats for busy days.
Equipment
- 9×13-inch metal baking pan ×1
- Mixing bowls ×2
- Electric mixer ×1
- Measuring cups and spoons ×1 set
- Spatula ×1
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 6 tablespoons powdered sugar
- 1 cup cold unsalted butter
For the Filling:
- 2 cups granulated sugar
- 4 large eggs beaten
- 4 tablespoons cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup sweetened coconut flakes
- 1 ½ cups chopped pecans
- 1 cup chopped maraschino cherries
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Ensuring the oven reaches the correct temperature before baking is crucial for achieving a perfectly golden and evenly baked shortbread crust. While waiting, gather all your ingredients and equipment to keep the baking process smooth and stress-free.
- Prepare the Shortbread Crust Ingredients: In a medium mixing bowl, combine 2 cups of all-purpose flour and 6 tablespoons of powdered sugar. Use a whisk or spatula to gently mix these dry ingredients until evenly combined. This helps prevent clumps of sugar and ensures a uniform texture in your crust.
- Cut in the Cold Butter: Take 1 cup of cold, unsalted butter and cut it into small cubes. Using a pastry cutter, fork, or your fingertips, incorporate the butter into the flour-sugar mixture. The goal is to create a crumbly, coarse sand-like texture, with small pea-sized butter pieces still visible. This technique is key for a tender, melt-in-your-mouth shortbread base.
- Press the Crust into the Pan: Lightly grease a 9×13-inch metal baking pan with cooking spray or a thin layer of butter. Using your hands or a spatula, evenly press the shortbread mixture into the pan, spreading it gently to cover the entire bottom surface. Make sure the layer is uniform in thickness to ensure even baking. If the dough sticks to your hands, lightly spray them with cooking spray.
- Bake the Shortbread Crust: Place the pan in the preheated oven and bake for 25 minutes. Keep a close eye on the crust; it should turn just golden brown along the edges while remaining slightly pale in the center. This step provides a sturdy foundation for the filling while maintaining a delicate, buttery texture. Once baked, remove the pan from the oven and allow the crust to rest while preparing the filling.
- Prepare the Filling Ingredients: In a large mixing bowl, combine 2 cups of granulated sugar, 4 beaten large eggs, 4 tablespoons of cornstarch, ½ teaspoon of salt, and 2 teaspoons of vanilla extract. Whisk thoroughly until the mixture becomes smooth and glossy, ensuring the cornstarch is fully dissolved to avoid lumps.
- Add Nuts, Coconut, and Cherries: Fold in 1 cup of sweetened coconut flakes, 1 ½ cups of chopped pecans, and 1 cup of chopped maraschino cherries. Stir gently but thoroughly, making sure the fruit and nuts are evenly distributed. This step ensures that every bite will have a perfect balance of sweet, nutty, and chewy textures.
- Pour Filling Over Hot Crust: Carefully pour the prepared filling over the still-warm shortbread crust. Use a spatula to spread it evenly from edge to edge. The warmth of the crust helps the filling settle nicely without sinking too much, creating a visually appealing layered effect.
- Reduce Oven Temperature and Bake: Lower the oven temperature to 325°F (165°C) and return the pan to bake for 30 minutes. The filling should set and become lightly golden on top. To test for doneness, gently shake the pan; the filling should be firm and not overly jiggly. This ensures the bars hold their shape when cut.
- Cool Completely Before Slicing: Once baked, remove the pan from the oven and allow the bars to cool completely at room temperature. Cooling is critical, as it allows the filling to firm up and makes slicing easier without crumbling. For best results, you can also chill the bars in the refrigerator for 15–20 minutes before cutting.
- Slice and Serve: Using a sharp knife, cut the cooled bars into 12 even squares. For cleaner edges, wipe the knife with a damp cloth between cuts. Arrange on a serving plate or store in an airtight container. These bars are perfect for snacks, dessert, or even as a make-ahead treat for gatherings.
- Storage Tips: Store any leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap individually and freeze for up to 2 months, thawing before serving. Proper storage ensures the bars maintain their texture, flavor, and freshness.
Notes
- Use cold butter for the shortbread crust to achieve a tender, flaky texture. Cutting it into small cubes helps it blend evenly with the flour and sugar.
- Chopping the pecans and cherries uniformly ensures each bite has consistent flavor and texture.
- Lightly greasing your hands or spatula when pressing the crust prevents sticking without affecting the shortbread’s buttery richness.
- Baking the crust slightly under golden before adding the filling ensures it stays firm and doesn’t become soggy.
- Cool the bars completely before slicing. For cleaner cuts, refrigerate for 15–20 minutes before cutting into squares.
