Recipe by Baby Kato
We love sweets and this one does not disappoint. I got this recipe from a local paper 10 years ago. A lovely bittersweet chocolate crust with almonds and coconut filling. Toasting the coconut creates a nice nutty, dark, deep flavor. Sounds like a chocolate bar doesn't it. Yummy!
Top Review by AZPARZYCH
These are really good and has just enough chocolate, but not too overpowering. I coarsely chopped the almonds, but I think next time I will chop them more fine, DH said there were big chuncks and he would prefer smaller. Other than that they were perfect. Made for Holiday PRMR December 2009.
- 1 cup flour
- 1⁄4 cup butter
- 2 ounces chocolate, bittersweet
- 1 tablespoon milk, chocolate
- 2 eggs, large
- 1 cup sugar, brown, dark, lightly packed
- 1⁄2 teaspoon baking powder
- 3 tablespoons flour
- 1⁄2 teaspoon almond extract, pure
- 1⁄2 teaspoon vanilla extract, pure
- 1 cup almonds, salted, coarsely chopped
- 3⁄4-1 cup coconut, lightly toasted (the toasting is optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a small pot melt the butter and chocolate, slowly over a low heat.
- Add the flour to a bowl and mix the melted chocolate mixture into the flour.
- The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
- Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
- In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
- Spread the filling over the crust and bake for 25 - 30 minutes longer.
- Cool completely before cutting into 18 large squares.
- Keep any leftovers in the freezer.