Angel slices are actually a traditional Christmas treat in my family, but I never got around to posting them at Christmastime. I think they are just as fitting for Valentine's Day, especially for someone who doesn't care for chocolate during the occasion. Cupid, after all, looks like a little angel, right?
These are amazing bars. The combination of flavors will have you eating the entire pan before you realize how fast you are eating them. These won first place in my husband's company Christmas cookie contest several years ago, and they were up against some delicious cookies.
This recipe is adapted from the Joy of Cooking 1975 edition. When I made these, I actually didn't make the cookie crust bottom according to the recipe because I had these crumbly cookies left over. Since I did, I just added melted butter to the crumbs and pressed them into the pan and baked for a few minutes.
When my mom made them this year, she actually used the Bob's Red Mill shortbread mix as the cookie base and it was delicious. I will share with you the cookie base that goes with this recipe, though, as I adapted it, in case you want to use it.
Projected prep time: 15-20 minutes; Projected bake time: approximately 40 minutes, total
1/2 c. unsalted butter
1/4 c. sugar
1/2 tsp. pure vanilla
1 1/4 c. Pamela's bread mix and flour blend (not the baking & pancake mix)
1 1/2 c. pure brown sugar
1/2 c. flaked coconut*
1 c. chopped pecans
2 tbsp. brown rice flour
1/2 tsp. gluten-free, aluminum-free baking powder
1 tsp. pure vanilla
*If you don't like coconut, you can add an extra 1/2 c. of chopped pecans, but I really recommend you try with the coconut!!)
1 1/2 c. powdered sugar
Preheat oven to 350 degrees and grease a 9x13 inch pan. You'll be starting the cookie base first.
Cream the 1/2 cup of butter and 1/4 cup of sugar together until well blended, then beat the egg and 1/2 tsp. vanilla in well. Add the flour blend gradually and combine until smooth. Use your hands to pat into the greased pan.
|Keep in mind I'm not using the cookie base recipe in this photo, as explained above, so it will look different than yours.|
Now for the topping: Have your pecans chopped and ready.
Beat your two eggs in a large bowl (by hand is fine for this part) and then add your brown sugar, coconut, pecans, brown rice flour, baking powder, salt and vanilla. Mix together well.
Spread the filling over the baked cookie base.
Bake at 350 degrees for about 25 minutes, then transfer to a wire rack to cool completely.
When it has cooled, prepare your glaze: Thin the powdered sugar to an easily spreadable consistency with lemon juice.
Spread over the surface and let it dry and harden.
Cut into bars a few inches long and store in the pan. If you are giving them away, store in airtight container lined with wax paper in single layers, or place on plate wrapped well.
And don't eat the whole pan in one sitting!
|My 4-year-old wanted her hand in a photo for this post.|
My good friend Ginny over at Cooking with Chopin, Living with Elmo just joined Debbiedoos Newbie Par-tay and I'm joining her as well. If you're interested, click this link to see what the Debbiedoos partay is all about. Thank you for hosting this, Debbiedoos!