Saturday, June 25, 2011
Weekly Recipe: June 25
Chocolate Coconut Bars
I first got this recipe from the back of a C & H brown sugar package. I have no idea if or how I changed it, though I know myself too well to think this is the original recipe. It is excellent, definitely a sometimes treat. It can be doubled or halved easily and is definitely a crowd pleaser with adolescents, children and adults alike. Perfect for coffee hours at church or a potluck. If you don't eat the whole pan yourself first. Here's a hint for serving a large crowd that I learned from feeding our Laudate children each week: Make or cut everything smaller. People tend to eat the same number of anything regardless of size. So, you can cut this into 32 bars and feed fewer people or into 64 and feed more (or have some left for your children the next day).
1 1/2 cups pastry or all purpose flour
1/2 cup dark brown sugar
1/4 teaspoon salt
1/2 cup (one stick) cold, unsalted butter, cut into pieces
1 cup chocolate chips
2 eggs
1 cup dark brown sugar
1 teaspoon vanilla extract
2 tablespoons pastry or all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sweetened, flaked coconut
Preheat oven to 375 degrees F.
In a medium bowl, mix together 1 1/2 cups pastry flour, 1/2 cup dark brown sugar and 1/4 teaspoon salt. Cut cold butter into flour mixture until it resembled coarse crumbs.
Press this mixture into a 9" X 13" pan. Bake for 10 minutes. Remove from oven and sprinkle top evenly with chocolate chips.
Meanwhile, whisk together eggs, 1 cup brown sugar and 1 teaspoon of vanilla extract. Sprinkle with 2 tablespoons pastry flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt and whisk together until smoothly blended. Stir in coconut. Pour mixture over the top of the base and return pan to oven. Bake for 15 - 20 minutes, or until center is set. Cool completely and cut into bars to serve.
I first got this recipe from the back of a C & H brown sugar package. I have no idea if or how I changed it, though I know myself too well to think this is the original recipe. It is excellent, definitely a sometimes treat. It can be doubled or halved easily and is definitely a crowd pleaser with adolescents, children and adults alike. Perfect for coffee hours at church or a potluck. If you don't eat the whole pan yourself first. Here's a hint for serving a large crowd that I learned from feeding our Laudate children each week: Make or cut everything smaller. People tend to eat the same number of anything regardless of size. So, you can cut this into 32 bars and feed fewer people or into 64 and feed more (or have some left for your children the next day).
1 1/2 cups pastry or all purpose flour
1/2 cup dark brown sugar
1/4 teaspoon salt
1/2 cup (one stick) cold, unsalted butter, cut into pieces
1 cup chocolate chips
2 eggs
1 cup dark brown sugar
1 teaspoon vanilla extract
2 tablespoons pastry or all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sweetened, flaked coconut
Preheat oven to 375 degrees F.
In a medium bowl, mix together 1 1/2 cups pastry flour, 1/2 cup dark brown sugar and 1/4 teaspoon salt. Cut cold butter into flour mixture until it resembled coarse crumbs.
Press this mixture into a 9" X 13" pan. Bake for 10 minutes. Remove from oven and sprinkle top evenly with chocolate chips.
Meanwhile, whisk together eggs, 1 cup brown sugar and 1 teaspoon of vanilla extract. Sprinkle with 2 tablespoons pastry flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt and whisk together until smoothly blended. Stir in coconut. Pour mixture over the top of the base and return pan to oven. Bake for 15 - 20 minutes, or until center is set. Cool completely and cut into bars to serve.
Labels: Homemaking, Recipes, Tales from the Kitchen
