ALMOND JOY BARS
Ingredients
10 Tablespoons unsalted butter, room temperature
3/4 cup light brown sugar, packed
2 1/2 cup flour
1/2 teaspoon fine sea salt
28 oz sweetened condensed milk
28 oz shredded coconut
1 teaspoon vanilla extract
5 cup bittersweet chocolate baking chunks (loosely placed in cup)
Directions
Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray.
(I use a 13x9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference.)
In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
Melt chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.
Note: (70% Cacao Bittersweet Chocolate Baking Chunks)Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand.
Ingredients
10 Tablespoons unsalted butter, room temperature
3/4 cup light brown sugar, packed
2 1/2 cup flour
1/2 teaspoon fine sea salt
28 oz sweetened condensed milk
28 oz shredded coconut
1 teaspoon vanilla extract
5 cup bittersweet chocolate baking chunks (loosely placed in cup)
Directions
Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray.
(I use a 13x9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference.)
In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
Melt chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.
Note: (70% Cacao Bittersweet Chocolate Baking Chunks)Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand.
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