Chocolate-Coconut Bars

Every now and then, I like to go to the farmer’s market by the dike and pick up some fresh produce there.  They usually have a booth where you can buy fresh breads and these wonderful bars. Well, I don’t know how close this recipe is to being like those bars at the Farmer’s market, but they’re pretty darn close.

These bars have a graham cracker crust and they’re covered with chocolate chips, sweetened condensed milk, coconut, and pecans. I added some butterscotch chips to them. You have to let them cool completely too, or else they will just crumble apart when you cut them when they first come out of the oven. I made them just to snack on and left them out in my kitchen during my bridal shower and people were snacking on them. They loved them.

Also at my bridal shower I made these cute ice cubes. They looked really pretty in the punch. You just add some fresh mint in them and fruit and freeze.I also got a lot of recipes from my shower to try and I can’t wait to post some of those on here.

My friend made these pink lemonade cupcakes. If you like tart and very sweet cupcakes then these are for you!

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Ingredients from Martha Stewart

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Directions

Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

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