Recipe Archive
Coconut Fudge Bars
1 1/3 cups flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar
1 stick unsalted butter
-- softened
10 ounces semisweet chocolate
-- chopped
3/4 cup whipping cream
4 tablespoons unsalted butter
-- softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups coconut
1 1/2 cups pecans
-- chopped
Preheat oven to 350 degrees;
butter a 9x13-inch pan.
For the first layer,
whisk together the flour,
baking powder, salt,
and brown sugar.
Cut 1 stick of butter
into the dry mixture until
the mixture resembles
a coarse meal.
Press the mixture into
the bottom of your pan.
Bake for 10 minutes,
just until set.
For the second layer,
place the chocolate in
a medium bowl.
In a small pan,
bring the cream to a simmer.
Pour the hot cream over
the chocolate and stir
until smooth.
Pour the chocolate mixture
over the crust and
refrigerate for 15 minutes.
For the topping,
cream 4 tablespoons of butter.
Add the sugar and vanilla
and beat until blended.
Beat in the eggs.
Stir in the
coconut and pecans.
Drop the mixture over the
chocolate and spread gently.
Bake for 25-30 minutes,
or until the top is brown.
Cool completely.
Cut into bars.
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