This is one of the desserts I made for Thanksgiving and a recipe I've had in my Still Need to Make file for sometime. It's one of those recipes where you can tell by looking at it that it would probably turn out so I felt safe in trying it out for the dessert spread. Worst case scenario, if it failed, I had other desserts to serve as backup. Fortunately, it didn't fail. If you like coconut and chocolate, this is a pretty easy dessert bar to make. I used my scallop-edged pan to make it a little pretty. The dough is easy to work with and the filling is very simple. I used mini chocolate chips since I knew I would be cutting it into small pieces and I didn't want big chocolate chunks to get messy in the cutting.
The original recipe calls for making it in a 10 x 15" pan but I don't like my bar cookies to be that thin. If I hadn't had my scallop-edged pan, I would've made it in a 9 x 13 pan, which I recommend if you don't like thin bar cookies either.
Crust
16
tablespoons (2 sticks) unsalted butter, softened
½
cup granulated sugar
2
cups all-purpose flour
Topping
4
eggs
1
cup granulated sugar
1
cup light brown, firmly packed
1
teaspoon baking powder
One
7-ounce bag (2 2/3 cups) shredded sweetened coconut
2
cups (about 8 ounces) pecan pieces, coarsely chopped
2
cups (12 ounces) semisweet chocolate chips
One
10 x 15 x 1-inch pan (or 9 x 13 pan) lined with foil and sprayed with nonstick cooking spray
1.
Set
a rack at lower third of the oven and preheat to 350˚F.
2.
To
make the crust, use a rubber spatula to beat the butter in a mixing bowl. Beat in the sugar. Fold in the flour to form a crumbly dough.
3.
Turn
the dough out into the prepared pan and, using the floured palm of your hand,
pat and press the dough out into an even layer over the bottom of the pan. Bake for 15 minutes, until crust begins to
color. Remove to a rack and prepare the
topping.
4.
To
make the topping, whisk the eggs together, then whisk in the granulated
sugar. Whisk in the brown sugar, then
the baking powder. Add the coconut,
pecans, and chocolate chips and fold them in with a rubber spatula.
5.
Distribute
the topping all over the dough and spread it even with a small metal offset
icing spatula or the back of a spoon.
Bake the bars for 25 to 30 minutes, or until the topping is firm and
golden. Cool on a rack.
6.
Trim
away 1/8 inch of the edges of the bars and cut into 2-inch squares. Lift them from the pan with a spatula.
I love these! That crust looks good, and well, anything with coconut is great with me!
ReplyDeleteLOL, I think of you now anytime I make anything with a crust :)
DeleteWow those look amazingly yummy!! I'm going to make a batch.
ReplyDelete