Toasted Coconut Blondie Bars with butterscotch chips are cake-like with a soft, buttery texture. I volunteered to take treats to my son’s school today for a staff cookie exchange as the “bars” category had an opening on Signup Genius. I baked them last week and put them in the freezer, then thawed and delivered the cookie bars this morning, still fresh tasting. These blondie bars keep their shape well when cutting, so if you have a cookie cutter shape that you may want to try with these, the possibilities are endless.

Toasted Coconut Blondie Bars

• 2 cups butter, softened
• 2 cups brown sugar, packed
• 1 cup sugar
• 6 large eggs
• 1 tablespoon vanilla
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butterscotch chips
• 2 cups toasted coconut

Preheat oven to 350 F degrees. Cream butter and sugar together until fluffy in stand mixer. Add eggs one at a time until incorporated fully. Add vanilla, flour, baking powder and salt. Gradually add chips and coconut on low. Spread batter evenly in nonstick 12-inch by 17-inch baking pan. Bake 25 minutes. Remove from oven, then cool slightly before cutting.

Makes 40 cookie bars, 198 calories each