Monday, August 31, 2009
Gooey Coconut Dream Bars
I saw these forever ago on a friend's blog and bookmarked them to make. I don't know about you, but I have a ga-zillion recipes bookmarked, or did until my computer crashed on me! Sigh. The awesome computer guys did get us a working computer and transferred all my information over to our "new but used" computer so really, I have everything saved. I just need to have that magical freeze frame of time where I can get all caught up!
To quote what Holly said on her post since she words it so perfectly and caputred the true essence of this delicious dessert, "I have to tell you, these are ridiculously easy to make, and you only have to have a few easy ingredients on hand. If you are looking for something easy and fun to make with your kids, this recipe is the one."
I didn't have enough sweetened condensed milk on-hand, but was okay with that. I really really wanted to have a reason to try a food storage recipe for homemade sweetened condensed milk. I think it actually worked. I am going to keep working with it to perfect it, but overall, it tasted the same only a bit grainy from the sugar granules not dissolved yet and slightly runnier. Once I get that all figured out, I'll definitely post my findings for you!
And I have to say, my family LOVED these! I left these cut and ready out on my counter and whenever I would walk away from the kitchen for a fraction of a second, my 2 year-old would climb up and dig in. That stinker!
Gooey Coconut Dream Bars
Source: Amy Scherber, of Manhattan bakery Amy's Bread, from The Sweeter Side of Amy's Bread
Makes 20 bars
FOR THE CRUST
3 cups graham cracker crumbs (from about 20 crackers)
3/4 cup unsalted butter, melted
1/4 teaspoon coarse salt
FOR THE TOPPING
1 cup semisweet chocolate chips (I used minis)
2 cups sweetened flaked coconut
1 3/4 cups plus 2 tablespoons sweetened condensed milk
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.