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Bars: Chocolate-Coconut Bars

Source of Recipe

Ladies Home Journal


Recipe Introduction

Our bar cookies with chocolate and coconut topping will remind you of a favorite coconut-almond candy bar.

List of Ingredients

4 ounces unsweetened chocolate squares
2/3 cup butter or margarine
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Pinch salt
1 cup whole natural almonds, toasted and chopped
1/2 cup granulated sugar
1 large egg
1 tablespoon flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 bag (7 oz.) shredded coconut



Recipe

Heat oven to 325 degree F. Line a 13x9-inch baking pan with foil. Grease foil; dust with flour.
For the chocolate layer, combine chocolate and butter in large microwaveproof bowl. Microwave on High 1-1/2 minutes, until almost melted; stir until smooth. Beat in 3/4 cup granulated sugar, brown sugar, 2 eggs and 1/2 teaspoon vanilla with wooden spoon until smooth. Beat in 1 cup flour and a pinch of salt. Spread evenly in prepared pan. Sprinkle top with almonds.
For the topping, whisk together 1/2 cup granulated sugar, 1 egg, 1 tablespoon flour, baking powder and 1/2 teaspoon vanilla in bowl 30 seconds. Stir in coconut. Pour topping evenly over chocolate layer. Bake 45 to 50 minutes, until golden and just set in middle. Cool in pan on wire rack.
To cut bars, lift cookies out of pan with foil. Peel off foil. Cut lengthwise into 1-1/2-inch-wide strips, then cut crosswise at 1-3/4-inch intervals to form rectangles. YIELD: 42 bars

Make-ahead: Prepare as directed above. Cool, wrap and freeze for up to 1 week. Thaw at room temperature.


Nutritional facts per serving
calories: 130 , total fat: 8g , saturated fat: 4.5g , cholesterol: 23mg , sodium: 57mg , carbohydrate: 15g , fiber: 1g , protein: 2g