Csara
04-19-2003, 03:32 PM
I baked these today and took a little taste. Absolutely delicious, so I thought I'd pass along the recipe.
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Bottom Layer:
1-1/3 cups flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup packed dark brown sugar
1 stick unsalted butter, slightly softened and cut into small pieces
Ganache:
10 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
Topping:
4 tablespoons unsalted butter, softened (1/4 cup)
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
2 large eggs
1-1/2 cups shredded coconut
1-1/2 cups chopped pecans
Preheat oven to 350. Lightly grease a 9 x 13" baking pan. Make the bottom layer: In a medium bowl, combine the flour, baking powder, salt, and brown sugar. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, or until the crust is just set. Place the pan on a rack to cool, but leave the oven on.
Meanwhile, make the Ganache: Place the chocolate in a medium bowl. In a small pan, bring the cream to a simmer. Pour the hot cream over the chocolate; let stand for 5 minutes, then stir until smooth. Pour the ganache over the crust and refrigerate for about 15 minutes to set the ganache.
Prepare the topping. In a medium bowl, cream the butter. Add the sugar, vanilla, and coconut extract, if desired, and beat until blended. Beat in the eggs. Stir in the coconut and pecans. Drop the coconut pecan topping evenly over the ganache and spread gently. Bake for 25-30 minutes, or until the top is golden brown. Set the pan on a wire rack to cool. Cut into bars. Makes 24 bars.
--------------------------------------------------------
Bottom Layer:
1-1/3 cups flour
1/2 teaspoon baking powder
Pinch of salt
1/2 cup packed dark brown sugar
1 stick unsalted butter, slightly softened and cut into small pieces
Ganache:
10 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
Topping:
4 tablespoons unsalted butter, softened (1/4 cup)
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
2 large eggs
1-1/2 cups shredded coconut
1-1/2 cups chopped pecans
Preheat oven to 350. Lightly grease a 9 x 13" baking pan. Make the bottom layer: In a medium bowl, combine the flour, baking powder, salt, and brown sugar. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, or until the crust is just set. Place the pan on a rack to cool, but leave the oven on.
Meanwhile, make the Ganache: Place the chocolate in a medium bowl. In a small pan, bring the cream to a simmer. Pour the hot cream over the chocolate; let stand for 5 minutes, then stir until smooth. Pour the ganache over the crust and refrigerate for about 15 minutes to set the ganache.
Prepare the topping. In a medium bowl, cream the butter. Add the sugar, vanilla, and coconut extract, if desired, and beat until blended. Beat in the eggs. Stir in the coconut and pecans. Drop the coconut pecan topping evenly over the ganache and spread gently. Bake for 25-30 minutes, or until the top is golden brown. Set the pan on a wire rack to cool. Cut into bars. Makes 24 bars.