Monday, July 4, 2011
Chocolate Coconut Bars
If you love the combination of coconut and chocolate, you must try Family Circle's latest recipe for Chocolate Coconut Bars. You can find it in the July issue of Family Circle or you can access the recipes on the website by signing up for their free newsletter.
The bars are sort of a cake/brownie combination. Of course, when it comes to spices and extracts, I often add more than what's called for in a recipe because I like a denser flavor. I did this with the icing recipe for these bars. The recipe calls for 1/4 tsp. of coconut extract. This left the icing with barely a hint of coconut flavor. I added 2 more tsp. of coconut extract, plus 1/4 of powdered sugar to soak up the added liquid. This amount was perfect. It's a nice coconut flavor but not overwhelming and paired nicely with the chocolate bars.
I would imagine that you could freeze the bars with no problem - they won't last long enough in our house. I have to add an * here, though. Instead of using a 9 x 13 pan as called for in the recipe, I used a smaller 8 x 10 pan, making the bars a littler thicker. I cut the bars into 15 pieces.
Chocolate Coconut Bars
adapted from Family Circle Magazine - July 2011
1 cup (2 sticks) butter
4 squares (1 ounce each) unsweetened chocolate, broken up
1 1/2 c. sugar
1 1/2 c. flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp coconut extract
1 c. sweetened flake coconut
1/2 c (1 stick) unsalted butter, softened
2 c. confectioners' sugar
2 1/4 tsp coconut extract
Heat oven to 350*.
Line a 8 x 10 baking pan with foil. (9 x 13 can be used). Spray the pan with nonstick cooking spray.
Combine butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir. Microwave another minute and stir. Microwave for 30 seconds more and stir until smooth.
Stir in sugar, flour, eggs, baking soda, salt and coconut extract. Pour into prepared pan; smooth top.
Bake for 30 minutes. Watch carefully and check often so that you do not over bake the bars.
Remove pan and sit on a cooking rack.
Spread coconut on a baking sheet and bake at 350* for 10 minutes or until golden.
In a large bowl, combine butter and powdered sugar. Beat until smooth. Beat in coconut extract and 2 tbsp water. Stir in up to 1/4 c. extra powdered sugar to make a thick icing.
Spread over partially cooled bar and top with toasted coconut. Cover with plastic wrap or a tight fitting lid. Refrigerate until completely cooled.
Set the bars on the counter 15 - 30 minutes before serving . Cut into small squares.
Refrigerate any leftovers.
The pièce de résistance, however, was scooping up a bite of the coconut bars along with a bite of creamy, homemade chocolate ice cream. Heavenly! (chocolate ice cream recipe coming soon!)