Needing a dessert and having no time to shop for ingredients, member Sandra DeMarais used what was on hand to create this long-time family favorite. "They’re a great alternative to brownies and freeze well," she says. For convenience, Sandra keeps dried buttermilk in her pantry, so it’s especially easy to make these bars at a moment’s notice.
BARS
2 cups all-purpose flour
1 1/4 cups sugar
3/4 cup packed light brown sugar
1/2 cup butter, softened
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
1 egg
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
GLAZE
1 3/4 cups powdered sugar
2 to 2 1/2 tablespoons buttermilk
2 teaspoons vanilla extract
1 teaspoon light corn syrup
1. Heat oven to 350ºF. Spray 13x9-inch baking pan with cooking spray. Beat flour, sugar and brown sugar in large bowl at medium speed 30 seconds or until blended. Add butter; beat 1 minute or until combined.
2. Place 2 cups of the flour mixture in medium bowl; stir in pecans and coconut. Press into bottom of pan.
3. Add egg, cinnamon, pumpkin pie spice, baking soda and salt to remaining flour mixture; beat at medium speed 15 seconds or until combined. At low speed, beat in 1 cup buttermilk and 1 teaspoon vanilla 30 seconds or until blended. Pour over crust.
4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean and top springs back when gently pressed. Cool in pan on wire rack 30 minutes.
5. Meanwhile, beat powdered sugar, 2 tablespoons of the buttermilk, 2 teaspoons vanilla and corn syrup in medium bowl at medium speed until smooth, adding additional buttermilk if necessary for desired glaze consistency. Drizzle glaze over bars; let stand until set.
24 bars
PER BAR: 210 calories, 6.5 g total fat (3.5 g saturated fat), 2 g protein, 36 g carbohydrate, 20 mg cholesterol, 175 mg sodium, .5 g fiber