This recipe is available in our Bob's Red Mill Cookbook. These chewy, butterscotchy bars are a suitably extravagant whole-wheat rendition of a classic sweet.
Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish.
Cream together the melted butter and the brown sugar until pale and smooth. Beat in the eggs and vanilla. Whisk together the flour, baking powder and salt, then add to the wet ingredients and mix well. Stir in the chocolate, nuts and coconut.
Spread the batter into the prepared baking dish. Bake 20 to 25 minutes or until firm. Cool before cutting into small squares.