Name: Coconut And Walnut Oatmeal Bars
Ingredients: 1 c Unsalted butter - (2 sticks); divided; 1 c Sifted all-purpose flour; sift then measure; 1/4 ts Salt -; (scant); 1/4 ts Ground nutmeg -; (scant); 1/4 ts Ground allspice -; (scant); 1/2 ts Ground ginger; 2 c Quick-cooking; (not instant) oatmeal; 1 c Shredded coconut - (packed); about 3 1/2 oz; 2 c Walnuts; broken large pieces; 2 tb Honey; 2/3 c Light brown sugar; (packed); 1 ts Baking soda; 1 ts Vanilla

CATEGORY	CUISINE	TAG	YIELD
Grains	St. Louis	St. louis p, Post1	32	servings

INGREDIENTS

1	c	Unsalted butter – (2 sticks); divided
1	c	Sifted all-purpose flour; sift then measure
1/4	ts	Salt -; (scant)
1/4	ts	Ground nutmeg -; (scant)
1/4	ts	Ground allspice -; (scant)
1/2	ts	Ground ginger
2	c	Quick-cooking; (not instant) oatmeal
1	c	Shredded coconut – (packed); about 3 1/2 oz
2	c	Walnuts; broken large pieces
2	tb	Honey
2/3	c	Light brown sugar; (packed)
1	ts	Baking soda
1	ts	Vanilla

INSTRUCTIONS

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.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted
from "Maida Heatter's Brand-New Book of Great Cookies" (Random House,
1995)
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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