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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Coconut, Almond and Chocolate Bars

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Coconut, Almond and Chocolate Bars Empty Coconut, Almond and Chocolate Bars

    Post by Lobo Tue 12 Jan 2016, 10:28 pm

    Coconut, Almond and Chocolate Bars Img37l
    Coconut, Almond and Chocolate Bars

    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Servings: 18
    Nutty, chewy and chocolaty, these bars hit every craving. A toasty almond crust is topped with a creamy coconut and dark chocolate filling, and finished with a thick bittersweet glaze. This recipe calls for cream of coconut; similar to condensed milk, it can be found on the baking or drink aisle in most well-stocked supermarkets.





    • 980

    Ingredients:

    For the crust:


    • 1 cup (5 oz./155 g) all-purpose flour
    • 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
    • 1/4 tsp. kosher salt
    • 6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into
        pieces
    • 3/4 cup (3 1/4 oz./105 g) slivered almonds, toasted and
        chopped

    For the filling:


    • 1/2 cup (4 fl. oz./125 ml) canned cream of coconut
    • 3 oz. (90 g) bittersweet chocolate, chopped
    • 1/4 cup (2 oz./60 g) sour cream
    • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
    • 1 1/4 cups (5 oz./155 g) unsweetened flaked coconut

    For the glaze:


    • 3 Tbs. heavy cream
    • 3 Tbs. unsalted butter
    • 3 1/2 oz. (105 g) bittersweet chocolate, chopped

    Directions:

    Preheat an oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking pan and line with parchment paper, leaving an overhang of about 2 inches (5 cm) on all sides. Butter the parchment.

    To make the crust, in a food processor, combine the flour, brown sugar and salt and process to mix well. Add the butter and almonds and process until the texture resembles fine meal. Transfer the mixture to the prepared pan and press firmly into the bottom. Bake until the crust is barely firm to the touch, about 40 minutes. Transfer the pan to a wire rack and let cool completely.

    Meanwhile, make the filling: In a small saucepan over medium-high heat, bring the cream of coconut to a simmer. Reduce the heat to low, add the chocolate and stir constantly until melted. Transfer to a bowl. Add the sour cream and butter and stir until melted and smooth. Stir in the flaked coconut. Cover and refrigerate for about 1 hour, stirring occasionally. Spoon the filling into the cooled crust, smooth the top and refrigerate while you make the glaze.

    To make the glaze, in a small saucepan over medium heat, bring the cream and butter to a simmer, stirring frequently. Reduce the heat to low, add the chocolate and stir until melted and smooth. Pour the hot glaze over the filling and spread to cover it evenly. Cover and refrigerate overnight.

    Using the parchment, lift the dessert from the pan. Cut into bars and serve. Makes 12 to 16 bars.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).
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