Menu

Toasty Coconut Almond Bars


Posted by

toasty coconut almond barsOne strategy I always use as part of Christmas baking is to always have a few favorite bar cookies that I can whip up in a hurry and have ready to fill out cookie trays or gift boxes without a lot of fuss.

It’s also especially nice if the bar cookies are a little unusual and not something people are going to see all over the place. I mean, I love those peanut butter cookies with the kisses on top as much as anybody, but I like to mix things up every year and have some cookies that are new and different.

These Toasty Coconut Almond Bars fit perfectly with this plan. They bake up quickly, are super easy to top with the crowning chocolate and the flavor reminds us of one of our favorite candy bars. You really need to have unsweetened coconut flakes for this recipe. The sweetened supermarket brands will make the bars far too sweet and soft – our coconut has just the right flavor and chewiness. And, our sliced almonds just need a little toasting to be ready to add to the recipe – no chopping or [even worse!] slicing required.

You do need to toast the coconut and almonds for a few minutes, but they both cool right back down very quickly. I often just toast up the coconut and stick it in the freezer when I get it, because I nearly always use it toasted anyway. ingredients for toasty coconut almond barss
Great American Spice Company products used in this recipe:
Unsweetened Coconut Flakes
Sliced Natural Almonds
Vanilla Extract
Aluminum Free Baking Powder

Toasty Coconut Almond bars
Author: 
Recipe type: Baking - Bar Cookies
Serves: 18
 
Ingredients
  • 1 cup sliced almonds
  • 1 cup unsweetened coconut flakes
  • ½ cup soft butter
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 3 ounces bittersweet chocolate chips
Instructions
  1. Preheat the oven to 350ยบ. Line a heavy baking sheet with parchment paper.
  2. Scatter the coconut and almonds on the pan, and spread out to evenly distribute them.
  3. Toast in the oven for about 5 to 8 minutes, until the coconut is toasty and lightly browned. Remove the coconut and almonds from the baking sheet to a small bowl, or if you are in a hurry, to a dinner plate which you can set in the freezer for a few minutes.
  4. Leave the oven on, and generously butter an 8 x 8, or 7 x 10 inch pan.
  5. Cream together the butter and brown sugar.
  6. Beat in the egg and vanilla until fluffy.
  7. In a small bowl, whisk together the flour, salt and baking powder.
  8. Add the dry ingredients to the butter mixture, along with the toasted and cooled coconut and almonds, and mix just until well combined.
  9. Spread the batter evenly in the prepared pan, and bake in the preheated oven for about 25 minutes.
  10. After 23 minutes, scatter the chocolate chips evenly over the top of the bars.
  11. Remove the pan to a cooling rack and wait about 5 minutes to spread the now melted chocolate over the top of the bars.
  12. Cool completely and cut into squares or rectangles. You can get as few as 9 bars if you make them big, or as many as 18, which is how I like to do it, because these are quite rich.

These will keep nicely in a sealed container, at room temperature for about a week. If you want to freeze them, I would wait and top with the melted chocolate chips when you are ready to serve them. Just slowly melt the chips in the microwave and spread over the bars.
toasty coconut almond bars


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

facebook comments: