These bar cookies are every bit as addicting as a really great football game, so why not make them for the Super Bowl?
They're easy to make and even easier to eat. In fact, when DH brought them to work one day, a colleague took one, came back for another and later instead of exiting the building after taking the elevator down five flights, turned around and rode another car up to get a third.
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| The coconut and pecans for the topping. |
Like all recipes, one must pay close attention to this one. I didn't and paid for it. Instead of making the bottom layer with brown sugar, I used white. The result was so bad that even I couldn't eat this mistake.
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| My mistake, dumped out on the kitchen counter. |
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| What the crust should look like (except in real life it wasn't this blurry!). |
When I was young, my mother sometimes made something called Seven Layer Bars, in which chocolate chips, butterscotch chips, nuts, coconut and more were layered atop a graham cracker crust, with sweetened condensed milk poured over the whole thing. And then baked, of course. They lasted about an hour, they were so good.
The recipe for Coconut Butterscotch Squares is probably a precursor to that one. It's most likely from the 1940s, and incorporates more traditional baking techniques, like using eggs as a binder. Desserts of that era were a simpler by necessity, for ingredients like butterscotch chips didn't exist and anyway our American palates hadn't been introduced to the over-the-top desserts typical of the past 20 years.
So enjoy these 1940s treats at the 2011 Super Bowl, which is akin to one of my favorite things: watching a black & white movie on the TCM channel while flying on Jet Blue.
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