Caribbean Coco-Almond Bars
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
16 bars
ingredients
-
Cookie crust
- 3⁄4 cup all-purpose flour
- 1⁄3 cup light brown sugar, firmly packed
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 cup unsalted butter, chilled and cut into small pieces
- 3⁄4 cup toasted almond, finely chopped (about 3 ounces)
- 1 tablespoon dark rum
-
Coconut filling
- 1 1⁄2 cups medium shred unsweetened coconut
- 1⁄2 cup sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons dark rum
- 1⁄4 teaspoon salt
-
Chocolate layer
- 3 tablespoons unsalted butter
- 4 ounces bittersweet chocolate, chopped (at least 60% cocoa)
- 2 tablespoons heavy cream or 2 tablespoons evaporated milk
- 1 cup shredded coconut
- additional sliced almonds
directions
- Preheat oven to 350 degrees.
- Line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.
- In a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles coarse cornmeal.
- Add nuts and rum; blend.
- Press dough firmly and evenly into pan.
- Bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 minutes.
- Cool slightly on wire rack.
- As crust cools, blend filling ingredients together in a bowl.
- When crust is firm and still warm, spoon on filling; spread evenly.
- Return pan to oven and bake until edges turn golden, about 15 minutes.
- Remove and cool in pan on wire rack.
- Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.
- Heat (in 30-second intervals, if in microwave) while whisking until melted and smooth.
- Pour hot topping over filling; spread evenly.
- If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
- Refrigerate for 4 hours or overnight before bringing to room temperature and cutting into bars.
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RECIPE SUBMITTED BY
Charlotte J
United States