Two things today.
I’ve decided I need to change the name of this blog.
Many of you . . . think the name is less than nice.
I also have an addiction.
Not anything hardcore . . . but troublesome, just the same.
I’m addicted to Cookbooks.
This is my latest fix.
The cover photo makes this book irresistible, and regardless of whatever else lurks inside . . . you must have it. I fully intended to make the meringue tarts first, but these Baked bars pulled me in. My favorite bar on the face of the earth is what we call “Magic Bars.” They are magic. Some of you might know them as “Seven Layer Bars,” or something similar. You could call them “MUDD,” and they would still be snatched from a plate in haste!
You can’t eat the whole thing by yourself . . . You must cut them and share.
Eat all the corners by yourself though!
SO . . . you’re asking . . . “What makes Baked Bars different?”
I’ll tell you.
Baked bars have toasted Coconut in the crust, along with the melted butter and the crushed graham crackers. On top of that decadent crust . . . lies a bed of pecans. You could use almonds, walnuts, hazelnuts or completely forget the nuts. That would be nuts! I also sprinkled a bit of un – toasted coconut on the top as well.
Baked bars also have melted marshmallows, nestled alongside the melted chocolate, butterscotch and vanilla chips. Add that to the toasted coconut and the caramel glazed edges . . . and you’re done for!
Pretty please . . . leave me a comment . . . and your suggestion for a “NEW NAME!”
If your name is the name I choose, you’ll receive this fabulous Cookbook.
Simple as that.
Please leave a comment, and go make these BAKED BARS.
BAKED BARS (adapted from Baked: New Frontiers In Baking)
For the crust:
2 C sweetened shredded coconut
2 1/2 C finely ground graham cracker crumbs (about 20 crackers)
1 C unsalted butter, melted
For the filling:
1 1/3 C pecans, toasted and chopped
1 1/2 C (9 oz) semi-sweet chocolate chips
3/4 C mini marshmallows
3/4 C butterscotch chips
3 1/4 C (26 oz) sweetened condensed milk
Make the Baked Bar crust:
Preheat the oven to 300 degrees F.
Butter the sides and bottom of a 9×13 inch baking pan or spray it with nonstick cooking spray (I lined my pan with foil before buttering- makes it easier to remove from the pan)
On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7-10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your hands until combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
Refrigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.
Make the Baked Bar filling:
Increase the oven temperature to 325 degrees F.
Evenly spread the nuts in the bottom of the crust.
Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the butterscotch chips. Note: I also sprinkled about 1/2 cup of un-toasted coconut on the top before drizzling the condensed milk over the filling.
In a steady stream, pour the sweetened condensed milk evenly over the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.
Bake for 30 to 40 minutes, rotating the pan every 10 minutes, until golden brown and bubbly. Transfer to a wire rack and let cool completely. Cut into squares and serve.
Baked Bars will keep, wrapped tightly and at room temperature, for up to 4 days.