Boy Scout Bars

  • Yield : 24 bars
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 55m
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  • 1 cup (2 sticks) unsalted butter, plus additional for buttering the baking dish
  • 2 1/4 cups all-purpose flour (see Cook's Note), plus additional for dusting the baking dish
  • 1 1/2 cups firmly packed light brown sugar 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup packed sweetened coconut flakes


Step 1

Preheat the oven to 375 degrees F. Butter and flour a 13-by-9-inch glass baking dish.

Step 2

Place the sugar in a large bowl. Cook the butter in a small skillet over medium-high heat, shaking the pan occasionally, until the foam cooks off, the bubbles become smaller and the butter begins to brown, about 7 minutes. Remove the pan from the heat when the butter is golden and the solids are a nutty brown. (The butter will continue to darken off the heat.) Let cool 5 minutes. Beat the browned butter into the sugar until the sugar is fully moistened and looks like wet crumbs. 

Step 3

Meanwhile, in another medium bowl, whisk together the flour, baking soda and salt.

Step 4

Beat the eggs and vanilla into the brown sugar mixture. Add the flour mixture to the brown sugar mixture a bit at a time, and mix until a smooth, thick batter forms. Fold in the chocolate chips and coconut. Press the batter into to the prepared dish and spread to evenly fill it. 

Step 5

Bake until the bars are light brown around the edges, the center is set and crackly and a toothpick inserted in the center comes out with slightly moist crumbs adhering, about 25 minutes. Let cool for at least 1 hour. Cut into squares and serve.

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