03 April 2010

I'm making these for Easter dinner (dessert) tomorrow, and a post-funeral luncheon on Monday (a friend's mother). Enjoy, and I will return on Monday.


CHOCOLATE, PECAN and COCONUT BAR COOKIES

CRUST:

1/4 lb butter (I use salted, but unsalted is okay - just add a pinch of salt)
2 tablespoons powdered sugar
1 cup flour

LINE 8X8 (or 9X9) GLASS PAN WITH WAXED PAPER, AND PRE-HEAT OVEN TO 350.

BUTTER SHOULD BE SOFT - BEAT SUGAR AND BUTTER, AND ADD FLOUR. MIX 'TIL IT FORMS DOUGH (HUMID DAYS WILL CHANGE THE DOUGH TEXTURE). PRESS INTO WAXED PAPER LINED DISH (use an extra piece of waxed paper to press the dough into the pan).

BAKE FOR 15 MINUTES (it will not appear browned, but it is fully cooked).

WHILE CRUST IS BAKING, PREPARE FILLING AS DESCRIBED BELOW.

2 eggs
1.25 cups light brown sugar
1 tsp vanilla
BEAT TOGETHER ABOVE INGREDIENTS FOR THE FILLING and

ADD

1 tsp baking powder
2 tablespoons of flour (blend dry ingredients before beating into egg mixture)

ADD

1 cup chopped pecans
1.5 cups of shredded coconut (Mounds or Angel Flake)

SPRINKLE 1.5 cups OF SEMI-SWEET CHOCOLATE CHIPS OVER THE BAKED CRUST, AND POUR FILLING OVER THE CHIP LAYER.

PLACE IN THE OVEN AGAIN FOR 30-35 MINUTES AT 350 degrees. IT'S DONE WHEN THE TOP IS BROWNED, AND THE CENTER FEELS FIRM - NO OTHER WAY TO DESCRIBE IT, BUT YOU DON'T WANT TO OVERBAKE.

you can substitute white chocolate chips and macadamia nuts for the semi-sweet chips and pecans.

4 comments:

Clementina said...

Hola, Virginia
Just want to let you know that I mentioned your blog today.

virginia said...

oh, thank you!

and here i thought i had tempted a foodie into trying my recipe...i will pay it forward.

kaye said...

sounds yummy :)

Happy Easter

virginia said...

they were.

ps. i contacted blogger about your problem, but haven't had a reply.


"Before you can blame an individual for their choices, you have to make sure they have the same choices as everyone else."

Bix , the fanatic cook.