Baking blonde strikes again! Here is another fabulous recipe from her blog. I made a few changes and cut the recipe in half. This was delicious and really easy to throw together. I highly recommend using unsweetened shredded coconut in place of oats. These were absolutely perfect! I would not change a thing about the way I prepared them.
1 cup Unbleached Flour
1 cup unsweetened, shredded coconut (original recipe calls for oats)
3/4 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
10 T. margarine or butter, softened
1/2 cup caramel ice cream topping (I used hot caramel sauce)
1 1/2 tablespoons Unbleached Flour
1/2 cup semisweet chocolate chips (I omitted)
1/4 cup chopped pecans
Heat oven to 350°F.
Grease 8x8-inch pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture for topping. Press remaining crumb mixture in bottom of greased pan.
Bake for 10 minutes or until light brown.