{"id":187,"date":"2008-09-21T15:16:24","date_gmt":"2008-09-21T21:16:24","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=187"},"modified":"2008-09-21T15:16:24","modified_gmt":"2008-09-21T21:16:24","slug":"moms-three-layer-bars","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/09\/21\/moms-three-layer-bars\/","title":{"rendered":"Mom&#8217;s Three-Layer Bars"},"content":{"rendered":"<p>I love this dessert. \u00a0It&#8217;s rich, delicious and easy. \u00a0The combination of the shortbread-like crust, sweet pecan and coconut filling and creamy frosting bring back great memories for me. \u00a0My mom still makes these as well as a truly decadent chocolate mint brownie at Christmas. \u00a0They keep really well in the freezer for weeks so you can make a batch and just take a few out at a time. \u00a0There aren&#8217;t any secret tricks to this recipe. \u00a0Just make sure that you let the bars cool completely before frosting them. \u00a0I also put them in the fridge for an hour or so before cutting them.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2008\/09\/3layerbars.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-188\" title=\"3layerbars\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2008\/09\/3layerbars.jpg?resize=400%2C300\" alt=\"\" width=\"400\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2008\/09\/3layerbars.jpg?w=400 400w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2008\/09\/3layerbars.jpg?resize=300%2C225 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>1st Layer<\/p>\n<p>\u00bd pound butter slightly softened and cut into 1-inch pieces<\/p>\n<p>\u00bd\u00a0cup sugar<\/p>\n<p>2 cups AP flour<\/p>\n<p>\u00bd\u00a0cup cornstartch<\/p>\n<p>pinch of salt<\/p>\n<p>Blend all ingredients with a pastry blender in a large bowl until butter is in pebble sized pieces. \u00a0Press into a 12&#215;16 pan. \u00a0A jelly roll pan works well, but a 9&#215;13 is ok.<\/p>\n<p>Bake @ 350 for 15 minutes. \u00a0Let cool.<\/p>\n<p>2nd Layer<\/p>\n<p>4 large eggs at room temp<\/p>\n<p>2 cups brown sugar<\/p>\n<p>4 tablespoons AP flour<\/p>\n<p>\u00bd\u00a0teaspoon baking powder<\/p>\n<p>2 teaspoons vanilla<\/p>\n<p>2 cups chopped pecans<\/p>\n<p>2 cups shredded coconut<\/p>\n<p>Mix eggs and sugar. \u00a0Add flour, baking powder and vanilla. \u00a0Stir in pecans and coconut. \u00a0Pour over first layer.\u00a0<\/p>\n<p>Bake @ 300 for 15-20 minutes. \u00a0Cool to room temperature.<\/p>\n<p>3rd Layer<\/p>\n<p>1 stick softened butter\u00a0<\/p>\n<p>8 oz. softened cream cheese<\/p>\n<p>4 cups powdered sugar<\/p>\n<p>1 teaspoon vanilla<\/p>\n<p>Beat butter and cream cheese in a stand mixer. \u00a0Add in vanilla. \u00a0Add sugar one cup at a time, scrape sides of the bowl as needed. \u00a0Spread onto cooled bars. \u00a0Cut into squares. \u00a0These bars may be frozen between layers of wax paper.<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2008\/09\/21\/moms-three-layer-bars\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I love this dessert. \u00a0It&#8217;s rich, delicious and easy. \u00a0The combination of the shortbread-like crust, sweet pecan and coconut filling and creamy frosting bring back great memories for me. \u00a0My mom still makes these as well as a truly decadent chocolate mint brownie at Christmas. \u00a0They keep really well in the freezer for weeks so [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-31","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/187"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=187"}],"version-history":[{"count":2,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/187\/revisions"}],"predecessor-version":[{"id":190,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/187\/revisions\/190"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}