Chewy, golden cookie bars packed with coconut, pecans, and toffee—finished with a salted glaze that shines.

For the Bars:

1 cup unsalted butter, melted and slightly cooled

1½ cups brown sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup shredded coconut

1 cup chopped pecans, toasted

¾ cup toffee bits

Reserved pecans for topping

For the Salted Glaze:

1 cup powdered sugar

2–3 tbsp milk

Pinch of fine salt

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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for lifting.

In a large bowl, whisk melted butter and brown sugar until smooth and glossy.

Whisk in eggs and vanilla until slightly thickened.

Add flour, baking powder, and salt. Stir just until combined — do not overmix.

Fold in coconut, toffee bits, and most of the pecans.

Spread the batter evenly in the prepared pan. Sprinkle with reserved pecans.

Bake for 22–26 minutes, or until edges are golden and the center is just set.

Let cool for 20 minutes.

Whisk glaze ingredients until smooth and drizzle over the bars in a zigzag pattern.

Once fully cooled, lift out of the pan and slice into squares.

For a firmer bar, bake closer to 26 minutes. For gooier texture, pull at 22.

Swap pecans with walnuts or macadamias for a different flavor twist.

Bars can be made a day ahead — glaze just before serving for best texture.

Store in an airtight container for up to 3 days or freeze (unglazed) for longer storage.