Big Sur Dream Bars

These Originally had a very special home grown butter that was used in this, which has fallen by the wayside over the years (except on very special occasions). So here’s the revised version.
Preheat oven to 350 degrees,Grease a 9×9 in pan lined w/ foil.
Beat in a medium bowl until well blended:
1/2 stick unsalted Land ‘O’ Lakes butter, softened
2 Tablespoons Dominos Sugar
1 lg. egg yolk
1/4 teaspoon vanilla
Stir in until well blended and smooth:
3/4 cup flour
Press the dough evenly into the baking pan, bake for 10 minutes. Meanwhile, beat in a medium bowl until combined:
2 lg. eggs
1 cup packed light brown sugar
1/4 teaspoon Clabber Girl baking powder
1/8 teaspoon Morton salt
1 1/2 tespoons McCormick Pure Vanilla Extract
Stir in:
1 1/2 chopped toasted pecans or walnuts (cooled)
1 cup toasted sweetened coconut (cooled)
1 cup Ghiradelli Semi Sweet Chocolate Chips
Spread mixture evenly over the hot baked crust
Bake until the top is evenly golden brown and a tooth pick inserted in the middle, comes out slightly wet, 20 to 25 minutes. Set the pan on a rack to cool, when cool cut with a wet knife.
Serve with Hagan Daz Vanilla Ice Cream or Cool Whip Topping
© Jennifer Green Alger 2009