1/2 c. unsalted butter, room temperature
3/4 c. light brown sugar, packed
1 tsp. vanilla
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. semi-sweet chocolate chips
3/4 c. mini semi-sweet chocolate chips
1 3/4 c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not quite one can)
Preheat oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes.
Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.
Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.
Jenn’s Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect.
This recipe is made in a small 6” pie pan to serve two.
2 tablespoons unsalted butter, at room temperature
7 ounces sweetened coconut flakes
1/2 cup + 2 tablespoons heavy cream
6 ounces semisweet chocolate chips
1. Preheat the oven to 350 degrees F.
2. In a small food processor, pulse 1/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.
3. Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.
4. Use two long strips of foil to form ropes to shield the edges of the crust.
5. Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.
6. Let the crust cool completely before proceeding.
7. Now it’s time to make the filling! Bring the cream just to a boil in a smallsaucepan — you’ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproofbowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you’ll find the chocolate is smooth and silky. That’s it! You did it!
8. Pour the mixture into the coconut crust.
9. Refrigerate until chocolate sets, at least 3 hours.
10. Slice and serve!
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract
Whisk together 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl.
Bring milk and coconut to simmer in medium saucepan over medium heat.
Gradually add hot milk mixture to egg mixture, whisking constantly.
Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.
Remove from heat. Mix in vanilla and coconut extracts.
Transfer pastry cream to medium bowl.
Press plastic wrap directly onto surface to prevent formation of skin.
Chill until cold, at least 2 hours and up to 1 day.
Transfer filling to crust. Cover; chill overnight.
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.