This recipe comes from my favourite book, Baked: New Frontiers in Baking. In this particular book, the authors call their bar the Baked Bar, after their establishment in New York, but my cousin’s wife told me that her grandmother used to make her what she called Hello Dolly Bars. I call them Gooey Bars, because that’s what they truly are. Many of the wedding guests described them as “life-altering experiences”, but I’ll leave you to determine that for yourself.
The ingredients are simple, but the crust is a little fussy, so the recipe from start to finish takes quite a while.
Preheat your oven to 300°F.
Put a piece of parchment on a baking sheet and spread 2 cups shredded coconut across it. Bake for 5 or so minutes until the coconut begins to turn golden brown. Toss the coconut and bake for another 3 minutes or so.
Refrigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.
Now for the rest.
Raise the oven temperature to 325°F.
Bake the whole thing for 30-40 minutes, making sure to rotate the pan every ten minutes. When it’s all brown and bubbly it’s all done. Transfer it to a wire rack and let it cool completely before cutting into squares and serving.