Tuesday, April 2, 2013

Coconut Chocolate Chip Bars

While looking for a dessert this past weekend, I started paging through my Sono Baking Cookbook. We were having people over for brunch, so I needed something simple since I had lots of other things to prepare. I have been loving coconut lately, so this recipe jumped out at me right away. It is rich and delicious, satisfying my sweet craving (especially when they are still a little warm!!) YUM!

10 tbsp butter
1/2 cup plus 2 tbsp brown sugar
1/4 tsp coarse salt
2 tsp pure vanilla
1 3/4 cup all purpose flour

1 1/2 cups light brown suagar
1/2 tsp salt
3 large eggs
1 tbsp pure vanilla extract 
2 tbsp all purpose flour
1 1/2 cups sweetened shredded coconut
6 tbsp old-fashioned rolled oats
1 1/2 cup macadamia nuts, coarsely chopped
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Butter baking dish - 9 x 13 and set aside. 

Start by making crust.  With the paddle attachment on your standing mixer beat butter, brown sugar and salt until light and fluffy on medium to high speed (about 3 min). Beat in vanilla. Reduce speed. Slowly mix in flour until absorbed.

Press batter into baking dish. Place on a baking sheet and bake for 10-12 minutes. Rotate half way through. Remove baking dish from oven when the crust turns an even blond color and is fully cooked through. Keep oven on.

Next make the filling. Whisk the brown sugar and salt. Add eggs one at a time, scrapping down the side of the bowl. Add vanilla and flour. Fold in coconut, oats, macadamia nuts and half of the chocolate chips. Spread filling over crust and sprinkle remaining chocolate chips on top

Bake for 20-25 minutes, rotating about 2/3 rds of the way through. The filling should be set to a soft, chewy texture. Completely cool the bars on a wire rack. Cut to desired size. 

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