Chango Bars

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan, then line it with parchment paper, leaving an overhang on two opposite sides. This will make it easier to lift the bars out of the pan once they're baked.

2. In a small bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside for later.

3. In a separate larger bowl, using an electric mixer or a sturdy whisk, cream together the softened butter and brown sugar until light and fluffy.

4. Add the egg and vanilla extract to the butter and sugar mixture, beating until smooth and well incorporated.

5. Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix the dough, as this can result in tough bars.

6. Gently fold in the chocolate chips, chopped pecans, and shredded coconut, making sure they are evenly distributed throughout the dough.

7. Transfer the dough into the prepared baking pan, using a spatula to spread it out evenly and press it firmly into the pan.

8. Bake the Chango Bars in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

9. Once baked, remove the pan from the oven and allow the bars to cool in the pan for about 10-15 minutes. Then, using the parchment paper overhang, carefully lift the bars out of the pan and transfer them to a wire rack to cool completely.

10. Once fully cooled, use a sharp knife to cut the bars into squares or rectangles, depending on your preference. These bars can be stored in an airtight container at room temperature for up to a week (if they last that long!).