Coconut, Almond and Chocolate Bars
Nutty, chewy and chocolaty, these bars hit every craving. A toasty almond crust is topped with a creamy coconut and dark chocolate filling, and finished with a thick bittersweet glaze. This recipe calls for cream of coconut; similar to condensed milk, it can be found on the baking or drink aisle in most well-stocked supermarkets.
For the crust:
- 1 cup (5 oz./155 g) all-purpose flour
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 1/4 tsp. kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into
- 3/4 cup (3 1/4 oz./105 g) slivered almonds, toasted and
For the filling:
- 1/2 cup (4 fl. oz./125 ml) canned cream of coconut
- 3 oz. (90 g) bittersweet chocolate, chopped
- 1/4 cup (2 oz./60 g) sour cream
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 1/4 cups (5 oz./155 g) unsweetened flaked coconut
For the glaze:
- 3 Tbs. heavy cream
- 3 Tbs. unsalted butter
- 3 1/2 oz. (105 g) bittersweet chocolate, chopped
Preheat an oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking pan and line with parchment paper, leaving an overhang of about 2 inches (5 cm) on all sides. Butter the parchment.
To make the crust, in a food processor, combine the flour, brown sugar and salt and process to mix well. Add the butter and almonds and process until the texture resembles fine meal. Transfer the mixture to the prepared pan and press firmly into the bottom. Bake until the crust is barely firm to the touch, about 40 minutes. Transfer the pan to a wire rack and let cool completely.
Meanwhile, make the filling: In a small saucepan over medium-high heat, bring the cream of coconut to a simmer. Reduce the heat to low, add the chocolate and stir constantly until melted. Transfer to a bowl. Add the sour cream and butter and stir until melted and smooth. Stir in the flaked coconut. Cover and refrigerate for about 1 hour, stirring occasionally. Spoon the filling into the cooled crust, smooth the top and refrigerate while you make the glaze.
To make the glaze, in a small saucepan over medium heat, bring the cream and butter to a simmer, stirring frequently. Reduce the heat to low, add the chocolate and stir until melted and smooth. Pour the hot glaze over the filling and spread to cover it evenly. Cover and refrigerate overnight.
Using the parchment, lift the dessert from the pan. Cut into bars and serve. Makes 12 to 16 bars.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).