Coconut And Walnut Oatmeal Bars

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Coconut And Walnut Oatmeal Bars

 

1 cup  butter or margarine , divided

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon ground ginger

2 cups quick-cooking, not instant oatmeal

1 cup shredded coconut, packed

2 cups walnuts, broken large pieces

2 tablespoons honey

2/3 cup light brown sugar, packed

1 teaspoon baking soda

1 teaspoon vanilla

 

Adjust rack 1/3 up from the bottom of the oven; preheat oven to 275 degrees.

Line a 9 by 13 by 2 inch pan with aluminum foil. Place 2 tablespoons butter in

pan; place in oven until butter melts. With a brush, spread butter all over the

foil. Chill pan in freezer (preferably) or refrigerator.

Sift flour, salt, nutmeg, allspice and ginger together into a large mixing bowl.

Add oatmeal, coconut and walnuts; stir with a wooden spoon.

Melt remaining 1 3/4 sticks butter in a medium saucepan over moderate heat. Add

honey and sugar; stir over heat briefly to partially melt sugar. Remove from

heat. Stir in baking soda and vanilla. Add butter mixture to dry ingredients;

stir well to mix.

Spread in pan. Press into pan with bottom of a large spoon. To compact further,

cover dough with plastic wrap; press all over with the bottom of a glass or

measuring cup. Remove plastic wrap.

Bake for 40 to 50 minutes, until golden brown, reversing the pan front to back

once to ensure even browning. Dough will not feel done if you press on it with a

fingertip. Let cool to room temperature.

Invert onto a cookie sheet or cutting board. Remove foil. Invert onto another

cookie sheet or cutting board, leaving cake right-side up. Chill, then cut into

bars. Wrap individually or store in airtight box. Yields 32 bars