This recipe with a delicious shortbread crust could easily become a new family favorite. You make the filling while the crust bakes.

Click here for the original recipe.

Cherry Coconut Pecan Bars

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 12 bars

Ingredients

For the shortbread crust:

• 2 cups all-purpose flour
• 6 tablespoons powdered sugar
• 1 cup cold unsalted butter

For the filling:

• 2 cups sugar
• 4 large eggs, beaten
• 4 tablespoons cornstarch
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup sweetened coconut flakes
• 1½ cups chopped pecans
• 1 cup chopped maraschino cherries

Instructions

1. Preheat the oven to 350 degrees.
2. Use a mixer to combine the butter, flour and powdered sugar.
3. Drop the dough by dollops into a metal 9-by-13-inch baking pan.
4. Press evenly – using hands sprayed with cooking spray if the dough is sticky.
5. Bake for 25 minutes or until just golden brown around the edges.
6. While the crust is baking, mix the sugar, eggs, cornstarch, salt, vanilla, coconut, pecans and cherries together in a large bowl,.
7. Pour the filling mixture over the hot shortbread crust.
8. Lower the oven temperature to 325 degrees and bake for 30 minutes or until light golden brown.
9. Cool completely before slicing into squares.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”